Fried Dill Pickles with Spicy Ranch Dipping Sauce 

These crispy fried dill pickles are a delicious snack or appetizer, perfect for dipping in a zesty spicy ranch sauce. Here’s how to make them:

Ingredients:
For the Pickles:

1 pint small dill pickles, spears or chips (about 1 cup, sliced into 1/4" thick rounds if using spears)
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup buttermilk
1/2 cup vegetable oil (or enough for frying)
For the Spicy Ranch Dipping Sauce:

1 cup prepared ranch dressing
1 tablespoon sriracha (or more, to taste)
1/2 teaspoon lime juice
1/4 teaspoon smoked paprika
Pinch of cayenne pepper (optional)
Instructions:
Prepare the Pickles:
If using whole dill pickles, slice them into 1/4" thick rounds. Pat them dry with paper towels to remove excess moisture.
Set Up the Breading Station:
In a shallow bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
In another bowl, pour the buttermilk.
Bread the Pickles:
Dip each pickle slice into the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture, ensuring it is well coated. Place the breaded pickles on a plate or baking sheet.
Fry the Pickles:
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded pickles in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Make the Spicy Ranch Dipping Sauce:
In a small bowl, mix together the ranch dressing, sriracha, lime juice, smoked paprika, and cayenne pepper (if using). Adjust the sriracha to your desired spice level.
Serve:
Serve the fried dill pickles warm with the spicy ranch dipping sauce on the side. Enjoy this tasty treat!