Instructions
- Wrap each Dill Pickle Spear with a Pepper Jack Cheese Slice, ensuring the pickle is fully covered.
- In a bowl, combine the Panko Bread Crumbs, All-Purpose Flour, Chili Powder, Garlic Powder, and Cayenne Pepper.
- In a separate bowl, whisk together the Buttermilk and Egg.
- Dip each cheese-wrapped pickle into the Buttermilk and Egg mixture, then dredge in the panko mixture, ensuring it's fully coated.
- Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
- Carefully fry the pickles in batches for 2-3 minutes, or until golden brown and crispy.
- Remove the pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with Ranch Dressing.
