1 (16 oz.) jar dill pickle spears
1 cup low-fat buttermilk
hot sauce, to taste
1 cup panko bread crumbs
1/2 teaspoon paprika
1/2 teaspoons granulated garlic
1/2 teaspoon cayenne
1/2 teaspoon Italian seasoning
1 1/2 teaspoon Cajun seasoning salt
1/4 teaspoon dried dill weed
1/4 teaspoon baking soda
oil for frying
1. Drain and save the pickle juice. Dab and dry the pickles with a paper towel set aside. In a bowl make the batter, add the buttermilk, egg, hot sauce, paprika, garlic, cayenne, Italian seasoning, salt, dill weed, and baking soda, mix well.
2. Add the bread crumbs to a plate. Run the pickles through the batter the toss in the bread crumbs, set aside for a minute or two. This process allows the batter and crumb mixture to adhere to the pickles, rapid if necessary. Get out a heavy skillet, add 2-inches of oil heat to 450 degrees.
3. Drop pickles in a skillet, do no crowd, fry until golden brown and crispy. Serve with creamy horseradish and a ranch dip.