1 (16-ounces) jar kosher dill pickle spears, drained
½ c all-purpose flour
¼ tsp black pepper
¾ c whole buttermilk
1 large Egg
1 c panko (Japanese-style breadcrumbs)
1 (1.4-ounces) envelope ranch dressing mix
1 tbsp chopped fresh chives
Ranch dressing or spicy ranch dressing, for dipping (optional)
Step 1: Use paper towels to pat dry the pickles.
Step 2: Cut thick spears to about 1/2-inch thick.
Step 3: In a mixing bowl, add the flour and pepper. Whisk until well mixed.
Step 4: In a separate mixing bowl, add egg and buttermilk. Whisk until well combined.
Step 5: In another mixing bowl, add the ranch dressing and panko. Stir until well combined.
Step 6: Dip each pickle into the flour mixture, then into the buttermilk, and lastly into the panko mixture.
Step 7: Apply cooking spray in a fryer basket, then arrange the coated pickles on the bottom part.
Step 8: Apply cooking spray over the pickles.
Step 9: Cook the spear pickles for about 8 to 10 minutes at 200 degrees C or 400 degrees C or until golden brown. Make sure to cook them in batches.
Step 10: Place the pickle fries on a clean serving plate.
Step 11: Garnish with chives.
Step 12: Serve warm with ranch dressing dip. Enjoy!