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Place the pickles on a bed of paper towels and cover with a paper towel to absorb the excess liquid. Let sit for 10 minutes.
In a medium bowl, whisk the 2 cups flour, 1 tbsp cumin, 2 tsp smoked paprika, 2 tsp dried oregano, 1/2 tsp pepper, and salt to taste until well combined.
Pour the 1 cup milk in a bowl and put the 2 cups panko breadcrumbs in a separate bowl.
Line a baking sheet with parchment paper and place the prepared pickles on the paper before frying.
Dredge a pickle in the flour to coat, then dip in the milk, and dredge in the breadcrumbs to coat. Continue with the rest of the pickles.
Cover the bottom of a skillet with two inches of canola oil (see note) and heat on high heat until very hot. To test if it's ready for frying, add a bit of the breadcrumbs to the oil. If it really sizzles, it's ready.
Using tongs, carefully add the pickles to the oil (leave enough room between them so they can cook properly) and fry for approximately 3 minutes per side, or until they're golden brown.
Place on a paper towel to absorb excess grease.
Preheat the air fryer to 400 F. (200 C).
Spray a light coating of oil on the tops of the pickles and air fry for 10 minutes.