Slice the pickles into ¼-inch rounds. You will get 8–12 rounds per pickle, depending on the size of the whole pickle. Place the rounds on a plate lined with paper towels, then place another paper towel on top and gently press to extract the brine. This will make them crispier when fried.

Pour 2 inches of oil into a 10-inch cast-iron or other heavy skillet. Set, with the lid covered, over medium heat.

Whisk the buttermilk and the egg together in a bowl and set aside.

Stir the cornstarch, onion powder, garlic powder, seasoned salt, and cayenne together in a separate bowl and set aside.

Pour the panko into a third bowl.

Once the oil is hot and ready (flick in a drop of water—if it crackles, it’s ready), toss 6–8 pickle rounds in the seasoned cornstarch, then transfer to the buttermilk and egg mixture, turn to coat both sides, then finally coat in panko, gently pressing the rounds. Lay the breaded rounds into the hot oil and fry about 2 minutes per side—just until golden on each side (turning them only once will keep them crispy, not greasy). Drain the fried pickle chips on a wire rack or paper towels as you continue breading and frying the remaining rounds. Serve immediately.