Ingredients:

  • 1 lb (450g) Dill pickle spears, patted dry
  • 1/2 cup (65g) All-purpose flour
  • 1/4 cup (40g) Yellow cornmeal
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Paprika
  • 1/2 tsp (3g) Black pepper
  • 1/4 tsp (1.5g) Salt
  • 2 Large eggs
  • 1/4 cup (60ml) Buttermilk
  • 1 tsp (5g) Hot sauce
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (80g) Yellow cornmeal
  • 3 cups (710ml) Vegetable oil

Instructions:

  1. Line a plate with paper towels and lay the pickle spears across them. Press firmly with another paper towel to remove all surface brine.
  2. Prepare the triple-dredge station: In the first bowl, mix all-purpose flour, 1/4 cup cornmeal, garlic powder, paprika, pepper, and salt. In the second bowl, whisk eggs, buttermilk, and hot sauce. In the third bowl, combine Panko breadcrumbs and 1/2 cup cornmeal.
  3. Toss each pickle spear in the seasoned flour mixture, shaking off any excess. Dip the floured spear completely into the egg batter, then press firmly into the Panko-cornmeal mixture until fully coated.
  4. Heat vegetable oil in a heavy-bottomed pot to 375°F (190°C).
  5. Carefully lower 4-5 spears into the oil. Fry for 2-3 minutes, turning once, until the coating is a deep mahogany-gold.
  6. Remove spears and place on a wire cooling rack for at least 60 seconds before moving to a serving platter.