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1
In a large saucepan set over medium-high heat, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile, and 2 cups water. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
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2
Meanwhile, using a mandoline (or sharp knife), cut the cucumbers crosswise into 1/4-inch-thick slices and put them in a large heatproof bowl or container.
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3
Once the vinegar mixture is boiling, pour it over the sliced cucumbers, making sure the cucumbers are submerged. Let sit in the liquid for about 20 minutes. (The longer the pickles sit in the liquid, the softer they become; for me, 20 minutes is perfect.) Drain the pickles. You can eat these right away or transfer to an airtight container and refrigerate for up to 1 week.
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4
In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice, chives, dill, garlic salt, onion powder, and pepper. Adjust the seasoning to taste. The dressing can be stored in the refrigerator in an airtight container for up to 1 week.
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5
Set a wire rack over a baking sheet lined with paper towels.
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6
In a large zip-top plastic bag, combine the drained quick pickles and flour and shake until the pickles are well coated. In a bowl, whisk together the eggs and milk. In a shallow dish, combine the panko, dill, garlic powder, and salt. Working in batches, dip the floured pickle chips into the egg mixture, and then toss them in the seasoned panko, fully coating them.
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7
In a large heavy skillet or cast-iron pan set over medium-high heat, heat 1/2 inch of oil until it reaches 350u00b0F.
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8
Working in batches, shallow-fry the pickles until they are golden brown, 1 to 2 minutes per side. Transfer the pickles to the rack to drain and immediately sprinkle them with kosher salt.
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9
Serve the fried pickles hot, with the dressing on the side.
