Prep the Pickles: This is the most important step! Pat the pickle spears extremely dry with paper towels. If they are wet, the cream cheese won't stick, and the breading will slide off.
The "Stuffing": Carefully slice a small slit down the length of each spear (don't cut all the way through). Using a small spoon or a piping bag, spread a layer of cream cheese into the slit.
The Breading Station: Set up three bowls:
Bowl 1: Flour mixed with the garlic powder and paprika.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs.
Coat 'Em: Dredge each stuffed spear in the flour, dip in the egg, and then press firmly into the Panko until fully coated.
Fry: Heat about 2 inches of oil in a heavy skillet to 350^\circ\text{F} (175^\circ\text{C}). Fry the pickles in batches for 2–3 minutes until they are deep golden brown.
Drain: Place them on a wire rack or paper towels to drain. Let them sit for a minute—the cream cheese inside will be molten!
