Fried Pickles

Cut the Medium Dill Pickles (8) into thin (0.2-inch) slices. Set aside to dry.

Heat up the Vegetable Oil (as needed) in a large saucepan over medium heat, until it reaches 350 degrees F (175 degrees C).

Set up the dredging station. In a medium mixing bowl, whisk together All-Purpose Flour (1 cup), Cayenne Pepper (1 tsp), Smoked Paprika (1 tsp), Ground Cumin (1 tsp), Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Put the Eggland's Best Classic Eggs (2) in another medium bowl, and the Panko Breadcrumbs (2 cups) in a third bowl.

Dredge the sliced pickles in the flour mixture first, then the eggs, then dredge in breadcrumbs.

Carefully lower the pickles into the oil and fry until both sides are golden brown, about 3-5 minutes. Fish the pickles out and put on a paper towel-lined plate.

Serve with sauce of your choice.