8 pickles, quartered into spears
1 cup milk
2 cups flour
1 cup panko-style bread crumbs
2 teaspoons mustard powder
Salt and pepper, to taste
4 cups cooking oil
Line a baking sheet with tinfoil and set aside.
Combine the milk and egg in a shallow dish. In a second shallow dish combine the flour, panko bread crumbs, mustard powder, salt, and pepper.
Dip each pickle into the milk and egg mixture and then into the flour mixture, turning to coat completely. Place the breaded pickles on your baking tray.
Place the tray of pickles in the freezer for 20 minutes (overnight works too).
Heat your oil in a skillet, dutch oven, or deep fryer until it reaches 375 F. Fry pickles in the oil, about 6 at a time, turning once to ensure both sides are completely golden brown. Remove to a paper towel-lined plate. Repeat with all pickles. Serve immediately.
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