Fried Dill Pickle Spears Recipe

Prepare the Dipping Sauce

In a bowl, combine the mayonnaise, sour cream, chopped jalapeños, garlic powder, and lime juice. Mix well and set aside.

Prepare the Breading

In three separate bowls, place the flour in one, the buttermilk mixed with the egg in another, and the cornmeal mixed with paprika, garlic powder, onion powder, salt, and black pepper in the third.

Coat the Pickles

Dip each dill pickle spear into the flour, shaking off the excess. Then, dip it into the buttermilk mixture, followed by the cornmeal mixture, ensuring it's well coated.

Fry the Pickles

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated pickle spears in batches, frying until golden brown and crispy, about 2-3 minutes per side.

Drain and Serve

Remove the fried pickle spears and place them on a paper towel-lined plate to drain excess oil. Serve hot with the jalapeño ranch dipping sauce.