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Ingredients
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Pickles & Coating
Guajillo Ranch
Finishing
Method
Prepare Guajillo Ranch
Rehydrate chilies
Bring 1 cup water to a simmer in a small saucepan. Remove stems and seeds from guajillo chilies, add chilies to the simmering water, cover, and turn off heat. Let steep 15 minutes until soft.
Blend sauce
Drain chilies reserving about 2 tablespoons of soaking liquid. Place softened chilies, 2 tablespoons reserved liquid (or more as needed), ranch dressing, Greek yogurt, lime juice, honey, minced garlic, and salt into a blender. Puree until very smooth, scraping down sides once. Taste and adjust salt or lime. Chill in refrigerator while preparing pickles (at least 15 minutes).
Prepare Pickles & Breading
Dry pickles
Drain the dill pickle chips in a colander and pat them dry thoroughly with paper towels. Excess moisture prevents the batter from sticking.
Set up dredging station
Place flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and smoked paprika in a shallow bowl and whisk to combine. In a second bowl whisk eggs, buttermilk, and 1/4 cup cold water together until smooth. Place panko breadcrumbs in a third shallow bowl.
Coat pickles
Working in batches, dredge 6–8 pickle chips first in the seasoned flour mixture, shaking off excess. Dip them into the egg-buttermilk wash, letting excess drip back into the bowl. Press each wet pickle into the panko breadcrumbs to evenly coat. For extra-crisp double coating (optional): return coated pickle to the egg wash and then back into panko for a second layer.
Fry
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C) measured with a thermometer. If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.
Fry pickles
Fry the coated pickles in batches without overcrowding, 1–2 minutes per side, until golden brown and crisp. Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined tray to drain. While frying remaining batches, keep finished pickles warm on a wire rack in a low oven (200°F/95°C).
Season
Immediately after frying, sprinkle the pickles lightly with a pinch of salt to taste.
Serve
Transfer fried pickles to a serving platter. Spoon guajillo ranch into a small bowl or drizzle over pickles. Garnish with chopped cilantro (or parsley) and serve with lime wedges for squeezing.