Flour, for dredging
2 eggs, slightly beaten
1 cup panko breadcrumbs
1/4 cup cornmeal
EVOO Extra Virgin Olive Oil or vegetable oil, for shallow frying
1 cup sour cream or Greek yogurt
Juice of 1/2 small lemon
3 tablespoons chopped fresh herbs (such as dill, chives and parsley)
2 teaspoons white wine vinegar
1 large clove garlic, grated or pasted
1 teaspoon hot sauce
Salt and pepper
Pat the pickle chips dry. Place the flour and eggs in separate shallow dishes; combine the panko and cornmeal in a third dish. Coat the pickles first in the flour, then the egg, then the panko mixture.
In a large skillet, heat a shallow layer of EVOO over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.
Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve alongside the fried pickle chips for dipping.