Ingredients
Method
Preparation
- Drain the pickles and pat them dry thoroughly.
- Set up a breading station: Bowl one is seasoned flour, Bowl two is whisked eggs with buttermilk, Bowl three is panko breadcrumbs.
- Dip each pickle in flour, then the egg mixture, and finally in panko. Press gently to ensure breadcrumbs stick.
Frying
- Heat oil in a pan to about 350°F (175°C).
- Fry pickles in batches for 1 to 2 minutes per side or until golden brown. Transfer to paper towels and sprinkle with salt.
- Serve immediately with ranch dipping sauce.
Dipping Sauce Preparation
- Mix ranch dressing, chopped dill pickles, pickle juice, dill, and garlic powder in a small bowl. Adjust consistency with more pickle juice if needed.
Notes
Best served hot and fresh. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
