Heat oven to low broil.
Place cooling rack on a baking sheet and spray with cooking spray.
Lay pickles out in a single layer, on a few layers of paper towels.
Pat dry, and let them rest out for about 5 – 10 minutes to ensure dryness
Meanwhile, get out three large mixing bowls or shallow bowls.
In bowl one, mix flour, salt, pepper and garlic powder.
In bowl two, mix eggs and Worcestershire sauce.
In bowl three, mix panko and Parmesan cheese.
Working with 5 – 8 pickles at a time, add pickles to flour mixture, then egg mixture, then panko mixture; between coatings, lightly shake off excess mixture.
Place fully coated pickles onto the baking sheet cooling rack.
Lightly cover the coated pickles with a dusting of salt and cayenne pepper and spritz with olive oil cooking spray.
Place baking sheet on the second level down from the broil heating element.
Broil for 6 – 8 minutes, or until the tops brown.
Remove from the oven, flip each pickle over, again lightly cover with a dusting of salt and cayenne pepper and spritz with olive oil cooking spray.
Broil for an additional 6 – 8 minutes, or until the tops brown.
Remove from the oven and dip in ranch, or your favorite creamy dip.
