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Oven-Fried Pickles

Like deep-fried pickles? You'll love this unfried version even more. Dill pickle spears are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
  • Total Time
    Prep: 20 min. + standing Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 32 dill pickle slices
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons dill pickle juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • 1 tablespoon snipped fresh dill

Directions

  • Preheat oven to 500°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
  • Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
  • Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet.
  • Bake until golden brown and crispy, 20-25 minutes.
Nutrition Facts
4 pickle slices: 65 calories, 2g fat (0 saturated fat), 47mg cholesterol, 421mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Nicey
    Jul 18, 2020

    Mine turned out horrible. Maybe 400 degrees versus 500.

  • Dawn
    Jan 1, 2020

    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!

  • Jeremy
    Feb 4, 2019

    500 degrees isn't a typo? mine started burning after 15 min

  • Appy_Girl
    Nov 1, 2017

    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.