Ingredients
Canola oil for frying
About 3 cups Claussen pickles sliced about 1/4" thick
1 cup flour
2 large eggs
1/2 cup milk
2 cups Panko bread crumbs
2 teaspoons dried dill
2 teaspoons garlic powder
Kosher salt
In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F.
Cut dill pickles into 1/4 inch pieces
Place all pickles and flour in a zip top bag and shake until all pickles are coated
Mix 2 large eggs and 1/2 cup milk in large dish
Mix 2 cups Panko, 2 teaspoons dried dill, and 2 teaspoons garlic powder in plate or dish for coating
Drop flour coated pickles in egg and milk bath and coat completely
Then put pickles into Panko mixture and coat completely
Watch the temperature of oil on stove and do a sample test
Place pickles in batches of 15 at a time, once pickles are placed in oil they are usually ready to come out. They fry extremely quickly
Buttermilk Ranch Dipping Sauce
1/2 cup buttermilk
1 cup mayonnaise
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon freshly cracked pepper
Mix ingredients together and allow to sit in the fridge for about an hour. Sample and adjust seasoning to taste.
Enjoy!
Head over HERE to see where I am linking up my Fried Dill Pickles.