Place pickles on a paper towel lined plate uncovered in the refrigerator for at least 8 hours or overnight. This allows the dill pickles to dry out some so that the batter sticks to them.

Preheat griddle or skillet until it reaches a temperature of about 425 degrees to 450 degrees.

To make the dipping sauce, add ranch dressing and horseradish to a small bowl and mix to combine. Set aside.

While griddle is heating, set up a dredging station to batter the pickles. Add all purpose flour to one shallow wide-bottomed bowl (Bowl #1). In a second bowl (Bowl #2), add 2 beaten eggs, half and half, and hot sauce. In a third bowl (Bowl #3), add breadcrumbs, panko, and Creole seasoning and mix to combine.

To batter the pickle spears, working with about 2 to 3 pickles at a time, add the spears to the flour (Bowl #1) and gently toss so they are completely coated. Then transfer the flour-coated pickles to the egg wash (Bowl #2) and coat completely. Use a fork to remove the dipped pickles from the egg wash and transfer them to the panko/breadcrumb bowl (Bowl #3). Carefully coat each pickle spear in the breadcrumb mixture and transfer to a wire rack. Continue that process until all pickle spears are breaded.

Add about .75 cup of frying oil to the heated griddle surface. Carefully lay the breaded pickle spears in the oil to start shallow frying. Allow the pickles to cook on the first side for about 3-5 minutes or until they're golden brown on the first side, then rotate to the second side. The pickle spears should be more triangular in shape and have 3 sides.

Continue to shallow fry the pickles in the oil until all 3 sides are golden brown and crispy. You may need to add additional oil to the griddle using your squirt bottle - add the oil directly to the griddle surface in between the pickles, not on top of the actual pickles so that they don't get soggy.

When pickles are done frying, transfer them to a wire cooling rack to drain and cool. Serve warm with horseradish ranch dipping sauce.