Total TimePrep: 20 min. + standing Bake: 20 min.
- 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 (Japanese) bread crumbs
- 1 tablespoon snipped fresh dill
- 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 Facts4 pickle slices: 65 calories, 2g fat (0 saturated fat), 47mg cholesterol, 421mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Feb 4, 2019
500 degrees isn't a typo? mine started burning after 15 min
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.