• 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.

TO DEEP FRY

• 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.

TO AIR FRY

• 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.
• Enjoy!