Deep Fried Pickles

Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading.
Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper.
Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.
Remove to a paper towel-lined plate to drain.
Serve with Ranch Dressing.
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice.
Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise.
Add mayonnaise, as needed, to thicken.
Refrigerate until ready to serve.