Drain your pickles and pat them as dry as you can. Set them aside. Stir together the ranch dressing and sriracha and set aside.
Create your breading station. Mix together the flour, garlic, and cayenne in one flat bottomed container and set aside. Whisk together the eggs and water in a second flat bottom container and set aside. Stir together the cornmeal, bread crumbs, and panko in a third flat bottomed container.
Depending on the size of your pot*, pour 4-6 cups of a safe frying oil into the pot and bring to 375 degrees. Reduce the temperature just a bit when you achieve the temperature so it maintains and doesn't get too hot.
Take the dried pickles through the breading station. First toss them in the flour until evenly coated and shake off any excess (too much flour will cause the breading to slide off). Dip into the egg wash until evenly coated and let any excess drip off. Finally, transfer to the bread crumb mix. Push each side down into the bread crumbs making sure each side is evenly coated. Shake off any excess.
One at a time carefully place the breaded pickles into the frying oil. You can fry 4-6 pickles at a time. Cook each pickle for about 4 minutes, or until golden brown. Using a slotted spoon, transfer the deep fried pickles from the oil to a paper towel lined plate. Let them cool for a minute, then serve with the sriracha ranch dipping sauce.
*I used a six cups of oil in a four quart pot.*There are roughly 12 dill pickle spears per 24oz. jar. This recipe factors calories and servings based on that estimate.