Amazing Oven-Fried Pickles with Dill-Buttermilk-Ranch Dipping Sauce

AMAZING OVEN-FRIED PICKLES WITH DILL-BUTTERMILK-RANCH DIPPING SAUCE
DIPPING SAUCE:
1 T. fresh dill
½ c. Miracle Whip or mayo
¼ c. plain Greek yogurt
¼ c. milk
½ c. buttermilk
1 T. white Balsamic vinegar
¼ t. onion powder
¼ t. garlic powder
¼ t. ground white pepper
Salt to taste
PICKLES:
1 (24-oz.) jar dill pickle spears
½ c. flour
2 eggs
½ c. panko bread crumbs
½ c. corn meal
¼ c. plain bread crumbs
2 T. finely grated Parmesan cheese
Cayenne/black pepper to taste
Canola non-stick oil spray

1. DIPPING SAUCE: In blender or food processor combine all DIPPING SAUCE ingredients. Blend until smooth and creamy. Pour into bowl and cover and refrigerate until ready to use.
2. PICKLES: Preheat oven 450. Spray large baking sheet with PAM. Set aside
3. Drain pickles and place on paper-lined plate. Pat to completely dry. Set aside.
4. In one shallow dish, add flour; in another, add eggs and whisk; in another, combine panko, cornmeal, bread crumbs, parmesan cheese, cayenne and black pepper (mix well.) You should not need salt since pickles are salty.
5. Take one pickle, dredge in flour, then eggs and then to crumb mixture dish.
6. Toss pickle to make evenly coated, press to adhere.
7. Place on baking sheet and spray pickles with non-stick Canola oil spray.
8. Bake 25-30 minutes, rotating them halfway through.
9. Spray again with Canola oil. Make sure they are crispy before taking out of oven.
10. Serve with DIPPING SAUCE.