Fried pickles done right—crispy, tangy, and gone in about thirty seconds. These aren’t the sad, soggy bar snacks you’ve had before. Cocktail cucumbers get pickled, breaded in seasoned flour, egg wash, and panko, then fried until golden and crunchy. They’re addictive.

I made these in resort kitchens where we needed bar food that actually tasted good. Fried pickles were always on the menu, but most places screw them up—the breading slides off, they’re greasy, or the pickle inside is mushy. The fix is simple: dry your pickles completely, season every layer, and use panko for maximum crunch. That’s it. Make a batch, freeze them, and you’ve got instant appetizers whenever you need them.

Chef Griffin

Crispy Fried Pickle Spears

Pickled, breaded and fried cocktail cucumber spears with a crispy panko coating. Perfect for parties, game day, or when you need something salty and crunchy.

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Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

For the Pickles

1 bag cocktail cucumbers (about 12-15), cut in half lengthwise
1 batch Quick Pickle Brine
1 qt all-purpose flour
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons seasoned salt like Lawry’s
2 teaspoons black pepper
6 large eggs
2-3 tablespoons water
1 qt panko breadcrumbs
Vegetable or canola oil for frying
Ranch dressing or Horseradish cream sauce for serving

Method

Pickle the Cucumbers

Cut cocktail cucumbers in half lengthwise.
Make one batch of Quick Pickle Brine
Pour hot brine over cucumber halves in a heat-safe container.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight. The pickles will keep for up to 2 weeks refrigerated.

Prep the Breading Stations

When ready to bread, drain pickles and pat completely dry with paper towels. This is critical—any moisture will make the breading slide off.
Set up three shallow pans or pie plates for your breading station.
In the first pan, mix together flour, garlic powder, kosher salt, seasoned salt, and black pepper.
In the second pan, beat eggs with 2-3 tablespoons of water to make an egg wash.
Put panko breadcrumbs in the third pan.

Bread the Pickles

Working one at a time, dip each pickle spear in the seasoned flour, coating all sides. Shake off excess.
Dip in the egg wash, letting excess drip off.
Press into the panko, making sure the pickle is completely coated. Press the panko on firmly.
Place breaded pickles on a parchment-lined sheet tray.

Freeze (Optional but Recommended)

Freeze the breaded pickles on the sheet tray for at least 2 hours, or until solid.
Once frozen, transfer to freezer bags for storage. These keep for up to 3 months.

Fry

Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F.
Working in batches (don’t crowd the pot), fry pickles for 3-4 minutes until golden brown and crispy.
Remove with a slotted spoon or spider and drain on paper towels.
Season immediately with a pinch of salt while still hot.
Serve hot with ranch dressing or horseradish cream sauce.

Notes

Why Freeze First? Freezing the breaded pickles helps the coating stay on during frying and gives you crispy results every time. Plus, you can fry them straight from frozen—no thawing needed.

Oil Temperature: Keep your oil at 350°F. Too hot and the breading burns before the pickle heats through. Too cool and they get greasy.

Pickle Prep: Cocktail cucumbers (small pickled cucumbers) are ideal because they’re firm and not too watery. If using regular dill pickle spears, make sure to dry them extremely well.

Breading Tip: Use one hand for wet ingredients (egg wash) and one hand for dry (flour and panko). Keeps your fingers from getting gunked up.

Serving: These are best eaten hot and fresh. If you need to hold them, keep them in a 200°F oven on a wire rack—don’t cover or they’ll get soggy.

Dipping Sauces: Ranch is classic, but these also work with horseradish cream sauce, spicy sriracha mayo, or even blue cheese dressing.

Crispy Fried Pickle Spears