Place pickles on a dinner dish covered with a paper towel or lint free towel. Let them sit for 5-10 minutes to absorb excess liquid.
Add all breading ingredients to a bowl and mix.
In another bowl, create an egg wash. Whisk the egg, add milk, and mix.
Heat olive oil in a pan over high heat.
Put a few pickle slices in the egg wash at a time. Put in the breading bowl to coat. (For extra crispy pickles, put pickles back in the egg wash and cover with breading two times.)
Place pickles in the pan. Cook for 1-2 minutes per side. TIP: An easy way to flip your pickles is by using 2 forks.
When done, put a fresh paper towel on a clean plate, and place pickles on top to remove any excess oil.
Try dipping these pickles in a creamy, pickle remoulade sauce.
