1/4 c. freshly chopped dill
2 tbsp. melted butter
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs
1 c. pickle slices, patted dry with paper towels
Ranch dressing, for dipping
Preheat oven to 450° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, dill, melted butter, garlic powder, and cayenne and season with salt and pepper. Put flour in another shallow bowl. In a third bowl, beat eggs. Working in batches, toss pickles in flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated. Place pickles on prepared baking sheet and bake until golden and crispy, about 15 minutes. Serve with ranch dressing.