Oven Fried Pickles
Fried Pickles are a dangerously addictive savory snack with the perfect amount of crunch! Great for weekends with friends or your next game day party!
Servings: 8 Servings
Calories: 96kcal
Ingredients
- Nonstick cooking spray
- 16 ounce jar of dill pickle chips well drained and broken pieces removed
- 1/2 cup flour
- 2 large eggs start with two and add a third if needed
- 1 1/2 cups panko bread crumbs
- 1 teaspoon seasoned salt
- 1 teaspoon dried dill
- Your favorite BBQ Sauce
- Ranch dressing
Instructions
- Preheat the oven to 425 degrees and line a sheet pan with parchment or a silicone liner and a metal wire cooling rack. Spray with cooking spray and set aside.
- Pull out 3 shallow bowls. Place the flour in the first bowl.
- Beat the eggs in the second bowl.
- In the third bowl stir the panko, seasoned salt and dill until well combined.
- Dredge each pickle slice in the flour and tap off the excess.
- Using that same hand, submerge each pickle slice in the egg to fully cover and tap off the excess.
- Using the other hand, cover the egg-soaked pickle slice in bread crumbs and gently tap off the excess. Place the pickle slices on the rack. They can be pretty close, just not touching.
- Bake for 15-20 minutes or until golden brown.
- While the pickles bake, combine equal parts BBQ sauce and ranch dressing. Refrigerate until you're ready to serve.
- Once they're done baking, remove the pickles from the oven and lets them cool for a couple minutes before serving.
Notes
While these are best served right away, they do hold up surprisingly well in the fridge. Reheat in the oven or an air fryer.
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 876mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg