Ingredients

• 24 dill pickle spears, chilled
• Egg wash, recipe follows
• Breading, recipe follows
• Canola oil, for frying
• Ranch dressing, recipe follows
• 2 cups milk
• 2 eggs
• Pinch lemon pepper
• Pinch dill weed
• Pickle juice
• 2 1/2 cups cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 cup lemon pepper
• 1/2 cup dill weed
• 4 teaspoons paprika
• 2 teaspoons garlic salt
• Pinch cayenne pepper, or more to taste
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 3 tablespoons minced parsley leaves
• 2 tablespoons chopped green onion
• 1 1/2 tablespoons apple cider vinegar
• 2 teaspoons freshly ground pepper
• 1 teaspoon Dijon mustard
• 1/2 garlic clove, minced
• Mayonnaise

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Instructions

1. Watch how to make this recipe.
2. Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
3. In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
4. In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
5. Combine all ingredients in a baking dish.
6. In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.