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Ingredients
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Pickles & Coating
Wayward Ranch Hot Pepper Aioli
Garnish (optional)
Method
Wayward Ranch Hot Pepper Aioli
In a small bowl, combine mayonnaise, sour cream, Wayward Ranch hot pepper sauce, lemon juice, minced garlic, honey, smoked paprika, kosher salt, and black pepper.
Whisk until smooth and taste; adjust heat or salt as desired (add up to 1 more tbs hot pepper sauce for more heat, or a pinch more salt).
Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Pickles & Coating
Prepare pickles
Drain dill pickle slices in a colander and pat thoroughly dry with paper towels. Very dry pickles prevent the batter from sliding off and reduce spatter when frying.
Set up dredging stations
Place the flour and cornstarch in a shallow bowl; whisk in kosher salt, black pepper, garlic powder, and smoked paprika. In a second shallow bowl, whisk the eggs with the buttermilk until homogeneous. In a third shallow bowl, combine panko and optional fine bread crumbs.
Coat pickles
Working in batches of 8–10 slices, dredge each pickle slice in the seasoned flour mixture, shaking off excess; dip into the egg-buttermilk mixture, allowing excess to drip off; press into the panko mixture to fully coat. For an extra-crisp double coat, return the coated pickle to the egg mixture and then into the panko again.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2 inches (enough to shallow-deep fry). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and brown slowly.
Fry pickles
Fry coated pickles in small batches (do not overcrowd) for 1½–2 minutes per side, until golden brown and crisp. Use a slotted spoon or spider to flip and remove. Maintain oil temperature between 340–360°F (170–180°C) by adjusting the heat between batches.
Drain and season
Transfer fried pickles to a paper towel–lined tray or wire rack. While still hot, lightly sprinkle a pinch of kosher salt over them. Repeat coating and frying with remaining pickles.