# What You 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 heavy-bottomed pot to 350°F, ensuring it is about 2 inches deep to fully submerge the pickles.
02 - Arrange three shallow bowls: place flour in one; whisk eggs and milk in the second; combine breadcrumbs, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper in the third.
03 - Dredge each pickle spear in flour, shake off excess, dip into egg mixture, then coat evenly with breadcrumb mixture, pressing gently to help adhesion.
04 - Carefully lower breaded pickles into hot oil in batches. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
05 - Remove fried pickles using a slotted spoon and place on paper towels to drain.
06 - Serve immediately with ranch dressing on the side for dipping.
