In a shallow bowl, place milk, egg and pickle juice. Whisk to combine.

In a second shallow bowl, place cornmeal, flour, paprika, dill weed, garlic powder, 1/2 teaspoon salt and cayenne. Mix well to blend. and seasonings in a second shallow bowl.

One at a time, dip pickle spears in egg mixture. Turn to coat fully.

Remove, allowing excess to dip off, and place in cornmeal mixture. Roll around and press to coat fully.

Remove and dip again in egg followed by a second dip in cornmeal mixture - to double coat the pickle. Place on a large plate.

Repeat steps until all spears are breaded. Place in single layer onto the plate.

Cover plate and pickles with plastic wrap and place in refrigerator for at least 30 minutes to set the coating.

Heat oil in a deep fryer or deep saucepan over medium-high to 365°F.

Carefully drop pickles into hot oil, a few at a time, do not crowd, and fry until golden, about 3 minutes, turning once.

Remove to a paper towel-covered plate to drain.

Repeat until all pickles are fried.

Season with salt and pepper, to taste.