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A plate of breaded and fried finger-shaped pieces garnished with chopped herbs, with sprigs of rosemary and cherry tomatoes beside the plate.
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Fried Dill Pickles Spears

Fried dill pickle spears are golden, crispy on the outside and juicy on the inside. They make a fun, tangy snack or appetizer that’s perfect with your favorite dipping sauce.
Course Appetizer, Side Dish, Side dishes, Small bites, Snack
Cuisine American, International
Keyword breaded, breading, crispy, dill, dill pickle, flour mixture, fried pickles, fry, fryer, golden brown, panko, pickle, pickle spears, pickles recipe, ranch dressing, spear
Prep Time 10 minutes
Cook Time 6 minutes
Servings 8 Portions
Calories 80kcal
Author Zuzana Paar

Equipment

Ingredients

US Customary - Metric

Instructions

  • Collect dill pickle slices, coconut flour, eggs, and breadcrumbs, then set up three shallow bowls for each coating stage to keep things quick and tidy.
  • Pat the pickle slices dry and lightly coat them in coconut flour, shaking off any excess so the layers stick without getting too thick.
  • Whisk the eggs until smooth, then dip each floured pickle slice into the egg to fully coat and help the breadcrumb layer adhere.
  • Press each egg-coated pickle into the breadcrumbs until covered on both sides, then set them aside while you heat the oil.
  • Fry the coated pickles in hot oil over medium heat for 2–3 minutes per side until golden and crisp, then drain on paper towels before serving.

Video

[adthrive-in-post-video-player video-id="jJrWzXmm" upload-date="2025-11-22T10:32:18+00:00" name="Fried Dill Pickles Spears" description="Craving something tangy, crispy, and downright fun to eat? These fried dill pickle spears are golden, crunchy on the outside, and full of juicy dill flavor inside. Perfect as a snack or appetizer, they’re pan fried pickle spears until crispy and best served with your favorite dipping sauce." player-type="default" override-embed="default"]

Notes

  • Pat the Pickles Dry First: Before breading, make sure to pat your pickle spears dry with a paper towel. This helps the coating stick better and keeps it from getting soggy.
  • Use a Double Coating for Extra Crunch: For a thicker crust, dip the pickles in egg and crumbs twice. This adds more crunch and helps the breading stay on during frying.
  • Fry in Small Batches: Don’t overcrowd the pan or fryer; give each spear room to crisp up. Crowding lowers the oil temperature and leads to greasy pickles.
  • Serve Immediately: Fried pickles are best eaten fresh while hot and crispy. If they sit too long, the coating can lose its crunch.

Nutrition

Serving: 1Piece | Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 72mg | Potassium: 9mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.3mg