Un-fried Pickles

22 ingredients
14 steps

Ingredients

  • Nonstick cooking spray, for the cooling rack
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • One 16-ounce jar sliced dill pickles
  • Diamond Sevens Ranch Dressing, recipe follows
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 1 1/2 teaspoons apple cider vinegar
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper

Directions

  1. 1
    Place an oven rack in the middle position and preheat the oven to broil.
  2. 2
    Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.
  3. 3
    Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl.
  4. 4
    In a large bowl, combine the breadcrumbs and Parmesan.
  5. 5
    Drain the dill pickles and pat dry with paper towels.
  6. 6
    Working in batches, toss the pickles in the egg mixture so they are fully coated.
  7. 7
    Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.
  8. 8
    Toss to fully coat.
  9. 9
    Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
  10. 10
    Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes.
  11. 11
    Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.
  12. 12
    Serve warm with the Diamond Sevens Ranch dressing.
  13. 13
    In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes.
  14. 14
    Yield: 1 1/2 cups

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