2787394105_5e73d2770eYields: 25 pickles

Ingredients
25 dill pickle spears
egg wash (recipe follows)
Breading (recipe follows)
Oil for frying
Dressing (recipe follows)

Eggwash:
2 cups milk
2 eggs
Pinch of lemon pepper
Pinch of dill weed
Few drops pickle juice

Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 tsp paprika
2 tsp garlic salt
cayenne pepper to taste

Dressing:
1/2 cup butter milk
1/2 cup sour cream
3 tbsp minced parsley
2 tbsp chopped green onion
1 1/2 tbsp apple cider vinegar
2 tsp freshly ground pepper
1 tsp Dijon mustard
1/2 garlic glove minced
Mayonnaise enough to thicken mixture

Use cold dill pickle spears and wipe dry with paper towel. Coat in egg wash and then coat with breading, repeat. Place on baking sheet covered with wax paper and chill for about 30 minutes.

Heat deep fryer to 350 F. Slowly add pickle spears in batches. Cook for about 3-4 minutes or until pickles are golden brown. Remove excess oil with paper towel and serve with ranch dressing.