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Crispy Fried Pickle Spears Recipe Easy Homemade with Creamy Chipotle Ranch Dip

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Crispy fried pickle spears paired with a smoky, creamy chipotle ranch dip make a quick, addictive snack or appetizer that’s perfect for parties and casual get-togethers.

Ingredients

Scale
  • 4–5 large dill pickle spears (or 1 jar of good quality dill pickles, drained and patted dry)
  • 1 cup (240 ml) buttermilk (or dairy-free milk with a splash of vinegar)
  • 1 cup (120 g) all-purpose flour (or gluten-free flour blend)
  • 1/4 cup (30 g) cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 large eggs, beaten
  • Vegetable oil for frying (about 3 cups or enough for 2-inch depth; peanut or canola oil preferred)
  • For Creamy Chipotle Ranch Dip:
  • 1/2 cup (120 g) mayonnaise
  • 1/2 cup (120 g) sour cream or Greek yogurt
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
  • 2 tbsp chopped fresh cilantro (optional)

Instructions

  1. Drain the dill pickle spears well and pat dry with paper towels to remove excess moisture (about 5 minutes).
  2. Place the dry pickle spears in a bowl and pour 1 cup (240 ml) of buttermilk over them. Let soak for 20 minutes.
  3. In a shallow bowl, whisk together 1 cup (120 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper (if using), salt, and black pepper.
  4. In a separate bowl, lightly beat 2 large eggs.
  5. Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F (175°C) and maintain temperature with a thermometer.
  6. Remove pickles from buttermilk, letting excess drip off. Dip each spear into the beaten eggs, then dredge in the flour mixture, pressing lightly to adhere a thick coating. For extra crunch, double-dip by repeating the egg and flour steps.
  7. Carefully lower coated pickles into hot oil, frying 3-4 spears at a time without overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
  8. Remove fried pickles with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
  9. While frying, mix 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, chopped chipotle peppers, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lime juice, salt, pepper, and cilantro until smooth. Chill until ready to serve.
  10. Serve the crispy fried pickle spears warm alongside the creamy chipotle ranch dip.

Notes

Pat pickles dry thoroughly to prevent oil splatter and soggy coating. Maintain oil temperature at 350°F (175°C) for best results. Use a wire rack to drain fried pickles to keep them crispy. Double-dip pickles in egg and flour for extra crunch. The chipotle ranch dip can be made ahead and refrigerated to deepen flavors. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. For a baked version, bake coated spears at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: fried pickles, crispy fried pickle spears, chipotle ranch dip, appetizer, snack, party food, homemade fried pickles

Find it online: https://emmaoven.com/crispy-fried-pickle-spears-recipe-easy-homemade-with-creamy-chipotle-ranch-dip/