Preheat your oven to 450 degrees F
Make sure you’ve drained the pickles, and then set them on a paper towel to ensure there’s no extra moisture. Also, I like to cut the pickles in half longways if the spears are too fat to make them more bite sized!
Line a sheet tray with aluminum foil and liberally spray it with non-stick cooking spray and set it aside
Set out three shallow bowls. In the first bowl add the flour, salt, pepper, and onion powder. Stir to combine
In another bowl scramble two eggs
In the last bowl add the Panko, Parmesan, and cayenne pepper. Stir to combine
Taking the pickle spears one at a time coat them liberally in the flour. Shake off the extra flour and put in into the egg
Coat with the egg, then let the extra egg drip off before putting it into the panko
Firmly press the panko down, coating all sides of the pickle, and put it on the sheet tray. Continue this with all of the spears
Once all of the spears are coated put them on the sheet tray and liberally spray them with the nonstick cooking spray before putting into the oven
Let them cook until golden brown, about 25-30 minutes. You may need to rotate the tray once in the oven to ensure they’re all equally as golden brown
While the pickles are cooking make the sauce. In a small bowl combine the mayonnaise, sour cream, chopped fresh dill, garlic powder, onion powder, salt, pepper, rice wine vinegar, and Sriracha. Stir to combine completely
When the pickles are done cooking, take them out and serve them while they’re hot with the dipping sauce
That’s it! The most DELICIOUS fried pickles ever. Seriously. My dad hates pickles and he ate all of them. Enjoy!