# 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
# Directions:
01 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F. Ensure there is about 2 inches of oil to fully submerge the pickles.
02 - Place flour in a shallow bowl. In a separate bowl, whisk together eggs and milk. In a third bowl, combine breadcrumbs, garlic powder, paprika, cayenne pepper if using, salt, and black pepper.
03 - Dredge each pickle spear in flour, shaking off the excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
04 - Carefully lower the breaded pickle spears into the hot oil in batches. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
05 - Remove the fried pickles with a slotted spoon and drain on paper towels to remove excess oil.
06 - Serve immediately with ranch dressing on the side for dipping.
