1. Make the Dill Buttermilk Ranch

• In the bowl of a food processor or blender, combine all the ingredients for the ranch dressing.
• Blend until smooth and creamy.
• Pour into a small bowl, cover, and refrigerate until ready to use.

2. Prepare the Oven and Baking Sheet

• Preheat your oven to 450°F (230°C).
• Spray a large baking sheet with non-stick spray and set aside.

3. Dry the Pickles

• Drain the jar of dill pickles and place them on a paper towel-lined plate.
• Pat the pickles completely dry. This step is crucial to ensure the coating adheres properly.

4. Set Up Breading Stations

• In one shallow bowl, add the flour.
• In another shallow bowl, whisk the eggs.
• In a third shallow bowl, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, parmesan cheese, cayenne pepper, and black pepper. Toss the ingredients until evenly distributed.

5. Bread the Pickles

• Take one pickle spear and dredge it in the flour, ensuring it is fully coated.
• Dip the floured pickle into the whisked eggs, coating it thoroughly.
• Transfer the pickle to the bread crumb mixture and toss to coat evenly, pressing the mixture onto the pickle if necessary.
• Place the coated pickle on the prepared baking sheet.
• Repeat with the remaining pickles.
• Spray the breaded pickles generously with non-stick canola oil spray.

6. Bake the Pickles

• Place the baking sheet in the preheated oven.
• Bake for 25-30 minutes, rotating the pickles halfway through and spraying again with non-stick canola oil spray.
• Ensure the pickles are crispy and golden brown before removing them from the oven. Cooking times may vary, so keep a close eye on them.

7. Serve

• Serve the baked pickle fries immediately out of the oven with the homemade dill buttermilk ranch on the side.