Instructions

Pat the drained pickle chips thoroughly dry with paper towels.
This is a crucial step for achieving a crispy coating.
In a shallow dish or bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
In another shallow dish, whisk together the eggs and milk.
In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese (if using).
Working in batches, dredge each pickle chip first in the seasoned flour mixture, shaking off any excess.
Next, dip the floured pickle chip into the egg mixture, ensuring it's fully coated.
Finally, press the pickle chip into the panko mixture, coating both sides evenly.
Place the coated pickle chips on a wire rack while you prepare the oil.
Heat about -inches of vegetable oil in a heavy-bottomed pot or Dutch oven to °F (°C).
Use a thermometer to monitor the temperature.
Carefully add the coated pickle chips to the hot oil in batches, being careful not to overcrowd the pot.
Fry for -minutes per side, or until golden brown and crispy.
Use a slotted spoon or spider strainer to remove the fried pickles from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
Serve immediately with your favorite dipping sauce, such as ranch dressing, spicy mayo, or honey mustard.

Fried Pickles