Baked Pickle Fries with Homemade Dill Ranch

Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack. Simple to make and irresistibly delicious.

These oven-fried pickles are a must-have for your next soiree. They are baked to perfection and dipped in a delicious buttermilk ranch dressing with a hint of dill.

The first time I made these, the coating fell off completely, resulting in a goopy (yet delicious) mess. But after multiple trials, updates and changes, the recipe has finally been perfected. Lesson no 1, and the most important thing to know before starting this recipe is to ensure your pickles are COMPLETELY dry. If they aren’t, the result won’t be ideal.

Start by laying the pickles on a paper towel-lined plate and patting them completely dry. In three separate shallow bowls, add flour to one, eggs to another, and a mixture of bread crumbs, cornmeal, Parmesan cheese, and essential spices to the last one.

Coat each pickle in the flour. This step is crucial as it helps the egg adhere to the pickle. Without the flour, the egg slides off, and the bread crumb mixture won’t stick.

Next, fully coat the pickles in the egg and then the bread crumbs. You may need to press down to ensure the crumbs adhere, even though the egg acts as a pretty good binder.

Lay the pickles out on a HEAVILY greased baking sheet and spray them generously with non-stick canola spray. This helps them brown. Bake them in a 450°F oven for 25-30 minutes or until they are crispy, brown, and delicious.

Times will vary, so don’t pull the pickles out at the 30-minute mark if they are still pale. Continue to cook until they have browned significantly, and don’t forget to flip them once during the cooking process.

The homemade dill buttermilk ranch is definitely the second-best part of these oven-fried pickles. I love adding a little bit of dill to just about any dressing I make.

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How to Make Baked Pickle Fries with Homemade Dill Ranch

1. Make the Dill Buttermilk Ranch

In the bowl of a food processor or blender, combine all the ingredients for the ranch dressing.
Blend until smooth and creamy.
Pour into a small bowl, cover, and refrigerate until ready to use.

2. Prepare the Oven and Baking Sheet

Preheat your oven to 450°F (230°C).
Spray a large baking sheet with non-stick spray and set aside.

3. Dry the Pickles

Drain the jar of dill pickles and place them on a paper towel-lined plate.
Pat the pickles completely dry. This step is crucial to ensure the coating adheres properly.

4. Set Up Breading Stations

In one shallow bowl, add the flour.
In another shallow bowl, whisk the eggs.
In a third shallow bowl, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, parmesan cheese, cayenne pepper, and black pepper. Toss the ingredients until evenly distributed.

5. Bread the Pickles

Take one pickle spear and dredge it in the flour, ensuring it is fully coated.
Dip the floured pickle into the whisked eggs, coating it thoroughly.
Transfer the pickle to the bread crumb mixture and toss to coat evenly, pressing the mixture onto the pickle if necessary.
Place the coated pickle on the prepared baking sheet.
Repeat with the remaining pickles.
Spray the breaded pickles generously with non-stick canola oil spray.

6. Bake the Pickles

Place the baking sheet in the preheated oven.
Bake for 25-30 minutes, rotating the pickles halfway through and spraying again with non-stick canola oil spray.
Ensure the pickles are crispy and golden brown before removing them from the oven. Cooking times may vary, so keep a close eye on them.

7. Serve

Serve the baked pickle fries immediately out of the oven with the homemade dill buttermilk ranch on the side.

Recipe Notes

Drying the Pickles: Make sure the pickles are completely dry to ensure the breading adheres properly.
Breading Technique: Press the bread crumbs onto the pickles to ensure an even coating.
Baking Time: Adjust baking time as needed to achieve desired crispiness.

Yield, Prep Time, and Cook Time

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes

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