1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. kosher salt
Freshly cracked black pepper
1 large egg
1/2 c. whole milk
8 large jalapeños, cut into thin strips, veins and seeds removed
Vegetable oil, for frying
For dipping sauce
1/4 c. ranch dressing
Juice of 1/2 lemon
2 tbsp. chopped parsley
In a shallow bowl, whisk together flour, paprika, onion powder, and salt, and season with black pepper. In another shallow bowl, whisk together milk and egg. Dredge each strip jalapeño first in egg wash, then in flour mixture. In a large skillet over medium heat, heat about 1” vegetable oil. When oil is hot but not smoking, fry half the jalapeño sticks until golden, about 1 1/2 to 2 minutes. Remove onto a paper towel lined plate season with salt immediately. Repeat with remaining jalapeño strips. Make sauce: In a medium bowl, whisk together ranch, lemon, and parsley. Serve jalapeños hot with ranch dipping sauce.