1. Prepare the Frying Oil

Start by filling a frying pan with about ½ inch of vegetable oil. Heat the oil over medium-high heat until it reaches a temperature of 350–375°F. Use a candy or deep-fry thermometer to ensure accuracy; maintaining the right temperature is key to crispy, non-greasy pickles.

2. Prep the Pickles

Drain the jar of dill pickles and spread the slices on paper towels. Pat them dry thoroughly to remove excess moisture. This step is crucial, as any leftover juice can cause the oil to splatter and may affect the crispiness of the coating.

3. Make the Batter

In a shallow bowl, whisk together:

• ½ cup of all-purpose flour
• 2 teaspoons of garlic salt
• 1 teaspoon of Italian seasoning
• ¼ teaspoon of pepper

Gradually add ¾ cup of water and whisk until you achieve a smooth, lump-free batter.

4. Set Up the Breading Station

Place 1½ cups of panko breadcrumbs in a separate shallow dish. Arrange your breading station in this order: batter bowl, breadcrumbs dish, and a plate for the coated pickles.

5. Coat the Pickles

Work in small batches to ensure even coating. Dip each pickle slice into the batter, letting the excess drip off. Then, press the pickle into the panko breadcrumbs, turning it to coat all sides.

6. Fry to Perfection

Carefully place the coated pickles into the hot oil. Fry for 1–2 minutes on each side, or until they’re golden brown and crisp. Use a slotted spoon or tongs to remove the pickles and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining pickles.