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Submitted by: Tina George from El Dorado, AR
Originally shared on the web 03/24/2011

3 eggs
1 c. milk
1 c. Italian-seasoned dry bread crumbs
1/4 c. all-purpose flour
15 dill pickle spears, well drained
oil for deep frying
Garnish: ranch or Thousand Island salad dressing

Whisk together eggs and milk in a small bowl; mix bread crumbs and flour in a separate small bowl. Dip pickles into egg mixture; roll in crumb mixture to coat. Heat several inches oil to 375 degrees in a deep fryer. Fry pickles 3 to 5 at a time until golden. Drain on paper towels. Serve warm with salad dressing for dipping. Makes 4 to 5 servings.