Oven-Fried Pickles
These oven-fried pickles are a healthy take on a classic snack. Baked to golden perfection with a crispy coating, they're paired with a tangy garlic-dill dip for a guilt-free indulgence.
Equipment
- Oven
- Wire rack
- Baking sheet
- Cooking spray
- Shallow dishes
Ingredients
- 8 ounces sliced dill pickles (about 1 1/3 cups)
- 1 cup whole-wheat panko breadcrumbs
- ⅓ cup all-purpose flour
- 2 eggs lightly beaten
- Cooking spray
- ½ cup sour cream
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried minced garlic
- 1 teaspoon lemon juice
- ¼ teaspoon salt divided
Instructions
- Preheat the oven to 425°F (218°C). Place a wire rack on a baking sheet and coat it with cooking spray.
- Pat the pickle slices dry with a paper towel to remove excess moisture.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Working in batches, dredge each pickle slice in flour, dip in the egg wash, and coat in breadcrumbs. Press gently to ensure the coating adheres.
- Arrange the pickles on the prepared wire rack in a single layer and spray the tops generously with cooking spray.
- Bake for about 10 minutes or until the pickles turn golden brown and crispy.
- While pickles bake, prepare the garlic-dill dipping sauce by mixing sour cream, dill, minced garlic, lemon juice, and 1/8 teaspoon salt in a small bowl.
- Once cooked, sprinkle the hot pickles with the remaining 1/8 teaspoon of salt and serve immediately with the dipping sauce.
Notes
Serve immediately for optimal crispiness. Variations for gluten-free and keto diets are included in the tips section above.