Directions
Prep the pickles:
Drain the pickle spears and pat them very dry with paper towels to ensure the batter sticks.
Heat the oil:
Fill a heavy skillet or pot with about 2 inches of oil and heat to 190°C (375°F).
Make the batter:
In a medium bowl, whisk together flour, cornstarch, garlic powder, onion powder, and lemon pepper. Slowly whisk in the cold sparkling water until a smooth batter forms.
Dredge and fry:
Dip each pickle spear into the batter, letting excess drip off. Carefully place in the hot oil. Fry for 3–5 minutes until the coating is golden and crisp.
Drain:
Remove pickles with a slotted spoon and place on a wire rack or paper towels to drain.
Toss in sauce:
In a large bowl, whisk together buffalo sauce and melted butter. Gently toss the fried pickles in the sauce until fully coated.
Season:
Immediately dust the sauced pickles with extra lemon pepper seasoning for that signature zesty finish.
Plate up:
Serve immediately while hot with a side of cool ranch dressing for dipping.
Optional Add-ins
Sprinkle with fresh chives or parsley for an extra pop of color.
