# Ingredient List:
→ 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
# Cooking Directions:
01 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F using about 2 inches of oil to fully submerge the pickles.
02 - Arrange flour in one shallow bowl, whisk eggs and milk in a second bowl, and combine breadcrumbs with garlic powder, paprika, cayenne (if using), salt, and black pepper in a third bowl.
03 - Dredge each pickle spear in flour, shake 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 hot oil in batches and fry for 2 to 3 minutes, turning occasionally until golden brown and crisp.
05 - Remove fried pickles with a slotted spoon and drain on paper towels.
06 - Serve immediately alongside ranch dressing for dipping.
