Heat oil in a large heavy-duty or cast iron skillet (it should be about 1 inch deep). While the oil is heating, drain and pat dry the pickle chips. Dump the flour into a medium bowl and dump the breadcrumbs into another bowl. Beat the eggs in a third bowl.
Working with a few pickle chips at a time, dredge the pickle chips first in the flour, being sure to coat evenly on both sides. Then, move the pickle chips to the egg mixture and again, flip to coat thoroughly in egg mixture. Finally, move pickle chips into the breadcrumbs and again flip to coat.
Carefully slide as many pickle chips as you can reasonably fit into the hot oil without crowding them (you will know that it's hot enough when a small pinch of flour sizzles when it hits the surface of the oil). Let them cook for 45 seconds one one side, then carefully flip and cook another 45-60 seconds on the other side, or until golden brown. Remove and let drain on a paper towel-lined cooling rack.