Total TimePrep: 20 min. + standing Bake: 20 min.
Mine turned out horrible. Maybe 400 degrees versus 500.
I'd made this recipe back on 11/15/2019. I'd tripled the amount of bread crumbs used and alternated with Italian-Style bread crumbs. I do not care for regular dill pickles, so I used the Claussen kosher dill pickle slices and the brine from the pickles. This was a delicious recipe and a new way to use pickles!
500 degrees isn't a typo? mine started burning after 15 min
Success! I will be making these again. I skipped the egg wash and the bread crumbs stuck to the floured pickle just fine. I did let them sit for about 10 minutes after the Flour sack shake. And I also processed the Panko bread crumbs for a few seconds. I have found that some foods are hard to coat with them as they are larger then most bread crumbs. A few whirls lightens them up. They are nice and crispy on the outside. They should be served immediately. You may want to keep an eye on them as that's a very hot oven and they do brown fairly quick. I used sliced pickles. This is a make again recipe as we really enjoyed them.Taste of Home Volunteer Field Editor.