Preheat the oven to 425 degrees Line a baking sheet with parchment paper, then place a wire rack on top. Spray the rack with nonstick spray.
Place the pickle slices on a paper towel so it soaks up any extra liquid. Make an assembly line of 3 bowls. In the first bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, stir together the fine and panko bread crumbs.
Take each pickle slice and dredge it in the flour, shaking off any excess. Dip the slice in the egg mixture so it’s fully coated, then dip it in the bread crumbs, pressing gently to adhere. You want all of the pickle covered. Place the pickle on the wire rack. Repeat with the remaining pickles!
Once all of the pickles are on the sheet, spray them with your avocado oil (or olive oil, etspray. This really helps them crisp up and get golden and crunchy.
Bake the pickles for 20 to 25 minutes, or until they are deeply golden. Since they are on the wire rack, they shouldn’t need to be flipped. If you don’t use the rack, bake them for 15 minutes, then gently flip and bake for 10 more.
Serve the pickles immediately with the green goddess ranch. YUM.
Note: if you need an idea for all the pickle juice you have left, I made a fabulous egg salad that uses pickle juice!