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Spicy Fried Pickle Spears with Creole Ranch

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Spicy Fried Pickle Spears with Creole Ranch

Flavors Used:

I was recently discussing fried pickles with someone, and remember being a little upset they never had fried pickle spears. They are clearly the superior form of the fried pickle (versus slices) and this is for a number of reasons. They maintain their form better, there is a better pickle to bread ratio, and they have much more flavor. Add in Dan-O’s, some quality local pickles, and homemade ranch sauce and you have something incredible.

First off, when you look up other fried pickle spear recipes, half the people are using panko or plain bread crumbs. I’m sorry, but that’s weaksauce. If you’re frying pickles, you out to be chicken frying them! You can get a crunchier coating and you get much more flavor from the seasoned flour than you ever would bread crumbs.

I made this ranch sauce in a bit of a hurry and it’s pretty basic. If you have your own homemade ranch recipe or even want to simplify things, use whatever you have. But this is a lot like my creole mustard, but instead with buttermilk and mayo. It’s a little spicy, tangy, fatty, and well-seasoned, so it has a lot going for it!

If you live in or around Louisville, KY, I highly recommend using the spicy pickle spears from Famous Dave’s. But if you from elsewhere, use some quality local pickles! The ones I used gave my friend pickle recipe a combo of spicy, sweet, briny, herb, crunchy. Needless to say, they were fantastic. I had to reach for a beer to wash it down because what’s better than greasy snacks and beer?

Perfect for game day or a cheat night, this fried pickle spears recipe is ready to provide ALL THE FLAVOR


  • 1 ½ cups flour
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 3 tbs Dan-O’s Spicy Seasoning
  • 6 + quality spicy pickle spears
  • Oil for frying
  • 2 eggs

For the ranch:

  • ⅓ cup buttermilk
  • ⅓ cup mayo
  • 2 tbs stone ground mustard
  • 1 tsp tabasco sauce
  • 1 tbs Dan-O’s Spicy Seasoning
  • 1 tbs Dan-O’s Original Seasoning
  • ½ tsp fresh cracked black pepper

Preparation Instructions

  1. Remove the number of pickles you plan on frying from the jar. Wrap each one in a paper towel to remove the excess juice and moisture. For best results, leave uncovered on a plate in the refrigerator for 3-4 hours.
  2. Combine all of the ranch ingredients together and place in the refrigerator until ready.
  3. Add ½ cup flour to one plate, and 1 cup flour to another. Mix 3 tbs Dan-O’s, as well as your baking powder and soda to this second plate of flour and mix well. Break your eggs and whisk them in a small bowl.
  4. Fill frying pan with about ½ inch of oil and heat to 300-325 degrees.
  5. Dredge a pickle in flour, then in the egg wash (shaking off excess), and then place in the seasoned flour. Ensure a heavy coating is applied, then add to a separate plate. Repeat until all pickles are coated and allow to sit for 5-10 minutes.
  6. Fry pickles in batches until golden brown (3-4 minutes) carefully flipping halfway. Place fried pickles on a plate with paper towels until all are done.
  7. Give pickles a few minutes to cool down, then serve with creole ranch.
  8. Enjoy!


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