Dredge the jalapeno slices in flour and shake off the excess. Dip into the egg wash and allow the excess to drip off. Dunk in the panko breadcrumbs, pressing lightly to ensure they adhere. Set on a plate until all the rings are breaded.

Heat oil to 350 degrees. Carefully add all the jalapenos to the hot oil. Flip when the bottoms start getting golden – about a minute or so. Cook until the panko is golden, about two minutes total.

Drain on paper towels.

Serve with ranch dressing.