# What You Need:
→ Pickles
01 - 8 large dill pickle spears, drained and patted dry
→ Breading Station
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 (approximately 2 inches deep)
→ 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. Use enough oil to fully submerge the pickles, about 2 inches deep.
02 - Arrange three shallow bowls: place flour in the first bowl, whisk eggs and milk in the second bowl, and combine breadcrumbs with garlic powder, paprika, cayenne (if using), salt, and black pepper in the third bowl.
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 the breading.
04 - Carefully lower breaded pickle spears into the hot oil in batches. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
05 - Remove fried pickles with a slotted spoon and drain on paper towels. Serve immediately with ranch dressing on the side.
