Gather your supplies. Don't forget the milk, which I forgot in the picture.
You need 3 bowls. Bowl #1: flour with a little bit of salt sprinkled in.
Bowl #2: One egg, whisked, with a splash or two of milk. Remember... A splash is not a puddle!
Bowl #3: Panko with oregano, mix well.
Grab one pickle spear out of the jar and coat with flour.
Transfer to egg bowl and coat well.
Transfer to breadcrumb bowl and coat well.
Place breaded pickles on a plate.
Heat oil in wok or deep fryer to medium low. Place pickle in hot oil. Flip after 8-10 seconds. Seriously. These babies brown quickly!
Keep flipping as needed so they don't burn.
If you have a strainer, place fried pickles here after they are brown and crisp. Otherwise, transfer to a plate covered with a paper towel to absorb any excess oil.
Serve with ranch dip and enjoy! You can use this recipe to make fried green tomatoes and fried mozzarella, too!,