First start by laying out your pickle slices and pat them dry with paper towels. Pickles are stored in liquid, and the key is to make sure the pickle slices are completely dry before

Place the egg in one small shallow bowl and the flour in another small shallow bowl. In the third small bowl mix the parmesan cheese and panko breadcrumbs together. Lay out your dipping station for the pickles in order of flour, egg, and parmesan-panko mixture.

Dip a pickle slice into the flour, coating both sides, then the egg also coating both sides. Place in the parmesan-panko mixture and coat with that patting the mixture into the pickle for a thick coating, then place back on your plate or cutting board. Repeat for the rest of the pickles.

Heat some vegetable oil in a frying pan on medium heat to bring the oil temperature to 375 degrees F. When the oil is ready place small batches (4-5 breaded pickles) into the oil using a large slotted spoon, cooking for about 2-3 minutes total. Be sure to move the pickles around flipping over, if needed for an even golden brown color.

Remove from the frying pan or pot onto a paper towel-lined plate or wire rack and let any excess hot oil drain off. Remember to let the oil heat get back to 375 before starting the next batch.

Serve with a side of ranch dressing or your favorite dipping sauce.