Spread the panko crumbs across a dry skillet and bring over medium heat. Heat for 2-4 minutes, stirring occasionally, until bread crumbs start to turn golden. Remove breadcrumbs to a shallow dish.

In a separate shallow dish, mix together the flour, chili powder, garlic powder and black pepper until well combined. Set aside. In a third shallow dish, whisk the egg whites until beaten and then whisk in hot sauce to combine.

Place an oven-safe cooling rack onto a baking sheet. Mist lightly with cooking spray. Make sure you have an oven rack in the center of your oven and set the oven to broil.

Drain the pickles and lay them on a surface to pat dry with a paper towel. Set up an assembly line to coat each pickle in first the flour mixture, then the egg wash and then the panko crumbs. Make sure each pickle chip is fully coated on all sides during each step and place them on the cooling rack on the baking sheet when coated.

When all pickle chips are coated and in a single layer on the rack, lightly mist them with cooking spray and place on the center rack in the oven. Broil for 4 minutes. Remove the baking sheet from the oven and flip each pickle chip to the other side. Return to the oven for another 3-4 minutes until the pickles are heated through and the crumb crust is golden brown and crunchy.