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1
In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
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2
Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses.
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3
Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper.
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4
Place the flour into a separate medium mixing bowl.
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5
Place the buttermilk into another medium mixing bowl and season with the hot sauce.
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6
Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess.
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7
Then place the floured slices into the buttermilk.
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8
Allow the excess to drip off, then transfer to the seasoned panko.
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9
Coat in panko then set aside.
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10
Repeat until all of the slices are coated.
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11
To fry, carefully place a few battered pickles into the hot oil.
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12
Cook until golden brown on the first side, 2 to 3 minutes.
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13
Then carefully turn over and cook for 2 minutes more.
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14
Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain.
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15
Season with salt and serve hot with the Buttermilk Dipping Sauce.
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16
Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine.
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17
Season with salt and pepper.
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18
Cover and refrigerate until ready to use.
