vegetable oil for frying ▢1 (16-ounce) jar dill pickle slices ▢½ cup all-purpose flour ▢2 teaspoons garlic salt ▢1 teaspoon Italian seasoning ▢¼ teaspoon pepper ▢¾ cup water ▢1½ cups panko breadcrumbs
Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375°F. While oil is heating, drain 1 (16-ounce) jar pickles and place them on paper towels. Pat dry to remove excess juice.
Whisk ½ cup flour, 2 teaspoons garlic salt, 1 teaspoon Italian seasoning, and ¼ teaspoon pepper in a shallow bowl. Add ¾ cup water and mix until smooth.
Place 1½ cups panko breadcrumbs in a separate shallow dish.
Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, making sure to coat all sides.
Fry pickles in batches in the oil for 1–2 minutes on each side, or until golden brown. Repeat with the remaining pickles. Serve immediately with Ranch or your favorite dipping sauces.