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1
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading.
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2
Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper.
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3
Chill for at least 30 minutes.
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4
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
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5
Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.
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6
Remove to a paper towel-lined plate to drain.
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7
Serve with Ranch Dressing.
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8
2 cups milk
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9
2 eggs
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10
Pinch lemon pepper
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11
Pinch dill weed
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12
Pickle juice
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13
Breading:
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14
2 1/2 cups cornmeal
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15
1 1/2 cups all-purpose flour
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16
1/2 cup lemon pepper
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17
1/2 cup dill weed
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18
4 teaspoons paprika
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19
2 teaspoons garlic salt
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20
Pinch cayenne pepper, or more to taste
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21
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice.
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22
Add pickle juice, to taste, and whisk to combine.
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23
For breading: Combine all ingredients in a baking dish.
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24
1/2 cup buttermilk
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25
1/2 cup sour cream
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26
3 tablespoons minced parsley leaves
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27
2 tablespoons chopped green onion
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28
1 1/2 tablespoons apple cider vinegar
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29
2 teaspoons freshly ground pepper
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30
1 teaspoon Dijon mustard
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31
1/2 garlic clove, minced
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32
Mayonnaise
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33
In a large mixing bowl, stir all ingredients together, except mayonnaise.
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34
Add mayonnaise, as needed, to thicken.
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35
Refrigerate until ready to serve.
