Step 1

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.

Step 2

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.

Step 3

Pour the 1 cup milk in a bowl and put the 2 cups panko breadcrumbs in a separate bowl.

Step 4

Line a baking sheet with parchment paper and place the prepared pickles on the paper before frying.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Place on a paper towel to absorb excess grease.

Step 9

Preheat the air fryer to 400 F. (200 C).

Step 10

Spray a light coating of oil on the tops of the pickles and air fry for 10 minutes.

Step 11

Enjoy!