Heat oil in a medium saucepan filled 1/4 pan full over medium heat until it reaches 350-375 degrees F.

Place all pickle spears onto a paper towel lined plate, pat dry trying to remove excess liquid from pickles.

To prepare wet batter, place flour, buttermilk, dill, paprika, pepper, baking powder and egg into a large mixing bowl, stir until well combined.

Place Panko and Parmesan Cheese into a shallow dish, stirring to combine. Take one pickle at a time, and dip into wet batter, then press into bread crumb mixture firmly to coat all sides.

Carefully place fried pickles into oil, frying until golden brown on all sides. Remove and transfer to a paper towel lined plate to drain oil. Continue this process until all pickles are fried.

To prepare house dipping sauce, place mayonnaise, ketchup, Worcestershire sauce, hot sauce, garlic salt and pepper into a small bowl, stirring to combine.

Transfer warm crisp pickles to a serving plate and serve with dipping sauce or Ranch dressing.