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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
It's no secret that Delish is obsessed with crazy pickle recipes. One of our all-time favorites: fried pickles. As much as we'd love to eat them all day, everyday, we' know that'd be trouble. So we came up with a healthier, baked alternative that we can eat with reckless abandon. The crunch is unreal.
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Ingredients
- 1 cup
panko bread crumbs
- 1/4 cup
freshly chopped dill
- 2 Tbsp.
melted butter
- 1/2 tsp.
garlic powder
- 1/4 tsp.
cayenne pepper
Kosher salt
Freshly ground black pepper
- 1/2 cup
all-purpose flour
- 2
large eggs
- 1 cup
pickle slices, patted dry with paper towels
Ranch dressing, for dipping
Directions
- Step 1Preheat oven to 450° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, dill, melted butter, garlic powder, and cayenne and season with salt and pepper. Put flour in another shallow bowl. In a third bowl, beat eggs.
- Step 2Working in batches, toss pickles in flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated.
- Step 3Place pickles on prepared baking sheet and bake until golden and crispy, about 15 minutes.
- Step 4Serve with ranch.
Want to make these gluten-free? Sub bread crumbs for very finely chopped almonds!
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