In a small bowl, mix mayonnaise, minced garlic, cayenne pepper, kosher salt, and freshly ground black pepper. Refrigerate until ready to serve.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Heat about 1 inch of vegetable oil or schmaltz in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Dip each pickle slice first in flour, shaking off excess, then into the egg, and finally coat thoroughly with panko breadcrumbs.
Carefully fry the coated pickles in batches, about 2–3 minutes per side, until golden brown and crispy.
Use a slotted spoon to transfer fried pickles to a paper towel-lined plate to drain excess oil.
Serve the fried pickles hot with the spicy garlic mayonnaise for dipping.