In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish
, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips
into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs
. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
Working in batches, fry
the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce.
Cook's Notes: Using a slotted spoon or a fish
spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.