Crispy, tangy dill pickle spears breaded and fried until golden brown, served with cool ranch for dipping.
# What You'll Need:
→ Pickles
01 - 8 large dill pickle spears, drained and patted dry
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup breadcrumbs (panko or regular)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - ½ teaspoon cayenne pepper (optional)
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ For Frying
11 - Vegetable oil, for deep frying
→ To Serve
12 - ½ cup ranch dressing, for dipping
# How to Make It:
01 - Preheat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use enough oil to fully submerge the pickles (about 2 inches deep).
02 - Place flour in one shallow bowl. In a second bowl, whisk together eggs and milk. In a third bowl, mix breadcrumbs, garlic powder, paprika, cayenne (if using), salt, and black pepper.
03 - Dredge each pickle spear in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
04 - Carefully lower breaded pickle spears into the hot oil in batches. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp.
05 - Remove fried pickles with a slotted spoon and drain on paper towels.
06 - Serve hot with ranch dressing on the side for dipping.
