Directions

1. Combine dressing ingredients in a small bowl and refrigerate until serving.
2. Pat the pickles dry and refrigerate until well chilled.
3. Heat 2 inches of oil in a large heavy skillet to 350º.
4. Line a large plate or pan with paper towels.
5. Line up three shallow bowls.
6. Combine the flour, cayenne and salt in bowl one.
7. Beat the eggs in bowl two.
8. Place the panko breadcrumbs in bowl three.
9. Working with a few pickles at a time, dredge in the flour mixture and shake off the excess. Roll in the egg, coating completely and then let the excess drip off. Then coat them thoroughly in the breadcrumbs.
10. Carefully add to the oil and fry until golden brown. This will only take about a minute.
11. Remove from the oil with a slotted spoon and transfer to the paper towels to drain. Repeat until all the pickles are fried.
12. Let them cool a bit before eating. They are super-hot when removed from the oil.
13. Serve with the ranch dip.