Pat pickles dry with paper towel; set aside. Reserve some pickle juice if making Creole remoulade sauce.

Combine flour, granulated garlic, kosher salt, seasoned salt, and ground black pepper in a small bowl.

In another shallow bowl, beat eggs.

In a third shallow bowl, add panko breadcrumbs.

Take a pickle spear and thoroughly coat it in the seasoned flour mixture.

Dip the floured pickle spear into the beaten eggs, allowing any excess to drip off.

Dip the pickle back into the seasoned flour mixture for a second coating, then back into the beaten eggs.

Roll the pickle spear in the panko breadcrumbs, pressing gently to ensure the crumbs stick. Repeat this process for the remaining pickles.

Place the coated pickles in the refrigerator for 15-30 minutes to allow the coating to set.

Heat vegetable oil in a frying pan to 375°F (190°C).

Carefully place the refrigerated, coated pickles in the hot oil and fry for 2 to 3 minutes or until they turn golden brown.

Remove the fried pickles from the oil and let them drain on a cooling rack set over a sheet pan.

Serve crispy fried pickles while they're still warm with a side of remoulade sauce.