Fried Dill Pickle Spears W/ Ranch Dip
Fried DILL PICKLE SPEARS W/ RANCH DIP is a easy American recipe that serves 4. 150 calories per serving. Recipe by Foods101withDeronda on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $20.37 total, $5.09 per serving
Ingredients
- 1 jar (16 oz) Dill Pickle Spears (drained and sliced lengthwise)
- 1.5 cups Cornmeal (white cornmeal; yellow can be used)
- 0.5 cup All-Purpose Flour
- 0.5 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper (freshly ground if possible)
- 3.25 teaspoons Hot Sauce (divided: 3 tsp for coating, 0.25 tsp for ranch)
- 1 cup Whole Buttermilk (for coating batter)
- 3 tablespoons Buttermilk (for ranch sauce)
- 1 teaspoon White Wine Vinegar
- 1 tablespoon Fresh Chives (finely chopped)
- 0.5 teaspoon Dried Chives (optional if fresh not available)
- 0.5 teaspoon Dried Dill
- 0.25 cup Sour Cream
- 0.25 cup Mayonnaise
- 0.25 teaspoon Fresh Ground Pepper
- 0.25 teaspoon Kosher Salt (for ranch)
Instructions
Make Ranch Sauce
In a large mixing bowl combine sour cream, mayonnaise, 3 tbsp buttermilk, 0.25 tsp hot sauce, white wine vinegar, fresh chives (or dried chives), dried dill, garlic powder, fresh ground pepper, and kosher salt. Whisk until smooth, cover, and refrigerate.
Time: PT5M
Prepare Pickle Spears
Remove dill pickles from the jar, drain on paper towels, and slice each spear lengthwise down the center to create two halves.
Time: PT5M
Mix Dry Coating
In a shallow bowl combine cornmeal, all‑purpose flour, garlic powder, kosher salt, and black pepper. Toss with a fork until evenly mixed.
Time: PT2M
Prepare Buttermilk Bath
In another shallow bowl whisk together 1 cup whole buttermilk and 3 tsp hot sauce until the mixture turns a light pink.
Time: PT1M
Heat Oil
Add about 1 inch of canola oil to the frying pan and heat over medium‑high until it reaches 375°F.
Time: PT2M
Temperature: 375°F
Coat Pickle Spears
Working in small batches, dip each pickle half into the buttermilk bath, let excess drip off, then roll in the cornmeal mixture, pressing gently so the coating adheres.
Time: PT5M
Fry Pickle Spears
Carefully place coated spears into the hot oil (3 at a time). Fry for 2 minutes, turning once or twice so they brown evenly. Remove with tongs and set on a paper‑towel‑lined plate.
Time: PT8M
Temperature: 375°F
Drain and Serve
Place fried spears on paper towels to absorb excess oil, then serve immediately with the chilled ranch dip.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Dairy
Ingredient Substitutions
- Instead of Dill Pickle Spears: bread and butter pickles, cucumber spears
- Instead of Cornmeal: fine polenta, corn flour
- Instead of All-Purpose Flour: bread flour, gluten‑free flour blend
- Instead of Garlic Powder: fresh minced garlic, garlic granules
- Instead of Kosher Salt: sea salt, table salt
- Instead of Black Pepper: white pepper
- Instead of Hot Sauce: Tabasco, Sriracha
- Instead of Whole Buttermilk: milk + lemon juice, cultured buttermilk
- Instead of Buttermilk: milk + lemon juice
- Instead of White Wine Vinegar: apple cider vinegar, lemon juice
- Instead of Fresh Chives: dried chives
- Instead of Dried Chives: fresh chives
- Instead of Dried Dill: fresh dill
- Instead of Sour Cream: Greek yogurt, creme fraiche
- Instead of Mayonnaise: vegan mayo
- Instead of Fresh Ground Pepper: ground white pepper
- Instead of Kosher Salt (for ranch): sea salt
Equipment Needed
- Large Mixing Bowl
- Whisk
- Shallow Bowl
- Frying Pan or Dutch Oven
- Thermometer
- Tongs (optional)
- Paper Towels
- Timer
Critical Steps — Do Not Skip
- Making the ranch sauce ahead of time ensures flavor development.
- Dry the pickle spears thoroughly before coating.
- Heat oil to exactly 375°F; too low yields soggy coating, too high burns it.
- Coat spears in a two‑step process (buttermilk then cornmeal) and press the coating.
- Fry in small batches to maintain oil temperature and avoid sticking.
Chef Tips from the Video
- Use fresh chives for a bright oniony note; dried chives work in a pinch.
- A fork works well for tossing the dry coating, but a whisk gives a lighter texture.
- Pat the coated spears gently with your hand before frying to ensure the batter adheres.
Troubleshooting
Coating falls off during frying.
Make sure the pickle spears are completely dry before dipping, and press the cornmeal mixture firmly onto each spear.
Pickles are soggy, not crisp.
Confirm oil temperature is at 375°F; if it drops below 350°F, the coating will absorb oil. Fry in small batches to keep temperature steady.
Ranch dip tastes flat.
Let the ranch sit refrigerated for at least a few hours; the flavors meld and intensify. Adjust salt or hot sauce to taste before serving.
Storage
Refrigerator: Ranch dip: up to 5 days in an airtight container. Fried pickles: up to 2 days, reheat in oven to retain crispness.
Freezer: Ranch dip can be frozen for up to 1 month; fried pickles do not freeze well (texture degrades).
Room temperature: Do not leave fried pickles out longer than 2 hours; keep ranch dip refrigerated.
Make-Ahead Tips
- Prepare the ranch sauce 3–4 days in advance and keep refrigerated.
- Dry the sliced pickles on paper towels for at least 5 minutes before coating.
- Measure out the dry coating and buttermilk bath ahead of time for a smoother assembly line.
Frequently Asked Questions
What is the cultural significance and history of fried dill pickle spears in American Southern cuisine?
Fried pickles originated in the Southern United States as a bar snack, combining the tang of dill pickles with the crunch of a cornmeal batter. They became popular in the 1990s at sports bars and have since become a staple appetizer at Southern gatherings and casual eateries.
What regional variations of fried pickle spears exist within American cuisine?
In the Midwest, some cooks use a beer batter instead of cornmeal, while in the Gulf Coast, a blend of cornmeal and crushed cornflakes adds extra crunch. Some Southern versions add a pinch of cayenne to the coating for extra heat.
How are fried dill pickle spears traditionally served in Southern bar settings?
They are typically served hot on a platter with a side of ranch or a spicy aioli, often accompanied by other finger foods like onion rings and chicken wings. The spears are eaten straight from the plate, sometimes with a squeeze of fresh lemon.
During what occasions are fried dill pickle spears commonly enjoyed in American culture?
Fried pickles are popular at game‑day parties, tailgate gatherings, casual bar nights, and Southern family cook‑outs. Their bite‑size nature makes them perfect for sharing while watching sports or during informal get‑togethers.
What authentic ingredients are essential for traditional Southern fried dill pickle spears?
Traditional recipes call for dill pickles, white cornmeal, all‑purpose flour, buttermilk, and a simple hot sauce. The ranch dip usually includes sour cream, mayonnaise, fresh chives, dill, and a splash of white wine vinegar.
What other Southern dishes pair well with fried dill pickle spears?
Serve them alongside classic Southern sides such as coleslaw, baked beans, fried chicken, or a platter of cheese curds. A cold beer or sweet tea complements the salty, tangy flavor of the pickles.
What are the most common mistakes to avoid when making fried dill pickle spears at home?
Common errors include not drying the pickles, overcrowding the pan, and frying at the wrong temperature. Each mistake leads to a soggy coating or uneven browning, so be sure to pat spears dry, fry in small batches, and keep oil at 375°F.
Why does this recipe use a buttermilk bath instead of plain milk for the coating?
Buttermilk adds acidity that tenderizes the outer layer and creates a light, fluffy texture when combined with cornmeal. The acidity also helps the coating adhere better to the moist pickle surface.
Can I make the fried dill pickle spears ahead of time and how should I store them?
Fry the spears up to a few hours in advance, then let them cool completely on paper towels. Store in an airtight container in the refrigerator and reheat in a 350°F oven for 5‑7 minutes to restore crispness.
What does the YouTube channel Foods101withDeronda specialize in?
The YouTube channel Foods101withDeronda focuses on approachable, home‑cooked American comfort foods, offering step‑by‑step tutorials that emphasize practical tips, ingredient swaps, and clear visual guidance for everyday cooks.
How does the YouTube channel Foods101withDeronda's approach to Southern comfort cooking differ from other cooking channels?
Foods101withDeronda emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal equipment. The host also provides detailed make‑ahead and storage advice, which sets the channel apart from others that may focus on more elaborate or specialty‑ingredient dishes.
Last updated: September 6, 2026
