Zack is a fried pickles addict. Almost every time we eat out at a restaurant, he scours the menu looking for those magical words under appetizers “Fried Pickles.” When I came across this recipe, I was SO excited, especially since this variety is baked and not fried. I was very hopeful that I could make some that he would like as much as his substantially less healthy varieties.
I succeeded.
He really liked these and said they were just as good as any restaurant’s (score one for me!). I served them with ranch dressing for dipping sauce.
I really like foods that I can make healthier versions of, and these are no exception.
The chipotle seasoning and hot sauce gave these a nice kick, but it was not too overpowering.
Also, if you make these, be sure to watch them closely while they are broiling because they will burn QUICK. You want them to be nicely browned, but not overly black.
If you like fried pickles, give this variety a try. Your healthier self will thank you 😉
Oven Fried Pickles
Prep: 20 minutes. Cook 4 minutes.
– 1 jar whole pickles, sliced into thick slices
– 2 eggs
– 1/3 cup flour
– 1 tablespoon Worcestershire sauce
– 1 teaspoon hot sauce
– 1 teaspoon garlic powder
– 1 teaspoon chipotle seasoning
– 1 teaspoon black pepper
– 1 1/2 cups Panko bread crumbs
Adjust the oven rack to the center position. Preheat the oven to ‘broil’. Set a wire rack on top of a rimmed baking sheet. Spray with nonstick spray, set aside.
In a medium bowl, whisk together the eggs and flour. Add the Worcestershire sauce, hot sauce, garlic powder, chipotle seasoning, and black pepper. Stir until fully incorporated.
Place the Panko bread crumbs in a shallow bowl. Dip a pickle slice first into the egg mixture, then coat with the Panko bread crumbs. Set on the greased wire rack. Repeat with remaining pickle slices.
Broil for about 2 minutes on each side. Serve immediately with ranch dressing.
Baking Jenn 