The process is pretty simple. Line up 3 pie plates/cake pans, or similarly shaped vessels. In first vessel put seasoned flour (see below). In second vessel beat a couple eggs together until uniform. In third vessel, place panko bread crumbs.
First, blot off extra brine from pickles, but do not blot completely dry. Dredge pickles in flour, shake off excess flour. Coat pickles in beaten egg. Coat pickles in panko. Place on a plate to ready for frying.
Heat 1 1/2" of canola or peanut oil in a deep saute pan over medium heat. Using a deep fat or candy thermometer, heat oil to 350 degrees. Do not touch tip of thermometer to sides of bottom of pan when taking temperature reading, or your reading will be off. Gently place a few pickles into oil and fry for 30 to 60 seconds, using chopsticks to move pickles around and flip over if necessary. When they reach desired deep brown color, remove from oil with a slotted spoon and place on paper towels on a cooling rack placed over baking sheet. Only fry a few pickles (3 to 6 depending on size of pickles and size of pan) at a time, if you add too many, you will crowd the pan and the pickles won't cook properly. Since you aren't "cooking" the pickles, remove as soon as they are browned nicely, and they'll be perfect.
For the seasoned flour, mix together the following ingredients with a fork:
- 1/2 cup flour
- 1/2 tsp fresh ground black pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne
- 1/4 tsp smoked paprika
- 1/4 tsp ground chipotle