Add at least 2” of oil to a large Dutch oven or heavy pot set over medium heat. Place a thermometer into the oil and bring the temperature to 350° F. This will take a while, so get this started right away.

Pat the yellow squash dry with a paper towel.

Add flour to a small bowl and set aside.

In a medium bowl, whisk together the eggs and milk until smooth. Set aside.

In a separate medium bowl, stir together the plain breadcrumbs, panko breadcrumbs, parmesan, kosher salt, Italian seasoning, and garlic powder. Set aside.

Once the oil is hot, dip a piece of squash into the flour, making sure to coat it on all sides and then shake off the excess. Transfer the flour-coated squash to the egg mixture and make sure the squash is coated with egg on all sides. Next transfer the squash to the breadcrumbs and make sure it is evenly coated on all sides. Then very carefully lower the breaded squash into the hot oil (use tongs or a spider strainer if you need to). Repeat this process, taking care to not overcrowd the pan.

Cook the squash for 30-45 seconds per side, or until golden brown. Remove the squash from the oil and place them on a paper towel or wire rack to cool. Immediately sprinkle the squash with a small pinch of kosher salt.

Repeat with the remaining squash, cooking in batches to not overcrowd the pan.

Enjoy immediately with ranch or marinara sauce.