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Steps
1
Heat oil in deep fryer or 12-inch skillet to 375°F.
2
Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
3
Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
4
After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.
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For the crispiest pickle spears, buy whole pickles from the refrigerated section of your supermarket, and cut them into spears for the recipe.
For a thinner breading, you can replace 2 of the eggs with 1 cup milk, and only dip in the flour and egg once, instead of twice.
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