# What You’ll 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
→ Frying and Serving
11 - Vegetable oil, for deep frying
12 - ½ cup ranch dressing, for dipping
# Directions:
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, whisk eggs and milk in the second, and combine breadcrumbs, garlic powder, paprika, cayenne, salt, and black pepper in the third.
03 - Dredge each pickle spear in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat evenly on all sides.
04 - Carefully lower breaded pickles into hot oil in batches. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
05 - Remove with slotted spoon and drain on paper towels. Serve immediately with ranch dressing for dipping.
