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Oven Fried Pickles picture

Oven Fried Pickles

Fried pickles are all the rage, and this baked version will keep your stove top clean and the fat content low. I like to make these with spicy pickles, but your favorite Dill variety will work well also.

Rated: 54321 based on 1 review

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3

Ingredients

  • 1 16-ounce jar sliced pickles, about 1/4-inch thick
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup panko (Japanese style breadcrumbs)
  • 1/2 cup finely grated cheddar cheese
  • Ranch dip for serving (optional)

Serves 4 as an appetizer

  1. Preheat the oven to 425 degrees F.
  2. Have ready three medium bowls.  In the first, place the flour. In the second, add the egg and milk and whisk with a fork to break up the yolk.  In the third bowl combine the panko and grated cheese.
  3. Spray or brush canola or vegetable oil on a large baking sheet.
  4. Remove the pickle slices from the jar and place on paper towels; pat dry.
  5. Drop one pickle slice into the flour, turn a couple of times to coat, and shake off any excess. Next, dip the pickle in the egg/milk mixture, allowing extra liquid to drip off.  Finally, drop the pickle in the panko mixture and turn a couple of times to ensure an even coating on all sides.  Place the breaded pickle slice on the prepared baking sheet.  Repeat with remaining pickle slices, placing them close together on the baking sheet but not touching. (Use two pans if necessary.)
  6. Sprinkle a little kosher salt on the top side of each pickle slice.
  7. Bake the prepared pickles for 7 to 10 minutes, or until the coating turns golden. If you like, turn the oven to broil for the last minute or two of cooking to achieve an extra-crisp coating.
  8. Allow the pickles to cool for a few minutes and then serve while still warm with Ranch dip, if you like.

 

54321 herocook's photo
These are awesome! Perfect for football parties. I served them with Ranch dip and they were devoured.
Submitted by herocook ,  September 18, 2013

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin