Oven-Fried Pickles

Inspired by Red Robin's Fried Pickle Nickels

"Like deep-fried pickles? You'll love this unfried version even more. Dill pickle spears are coated with panko bread crumbs and spices, then baked until crispy. Dip them in ranch salad dressing for an unforgettable appetizer." Nick Iverson, Denver, CO

Inspired by Red Robin's Fried Pickle Nickels

John Erskine @erskine

Inspired by Red Robin's Fried Pickle Nickels

Saved

Ingredients

Prep: 20 mintes + standing | Bake: 20 minutes

8 servings

32dill pickle slices
1/2 cupall-purpose flour
1/2 tsp.salt
2large eggs, lightly beaten
2 Tbsp.dill pickle juice
1/2 tsp.cayenne pepper
1/2 tsp.garlic powder
1/2 cuppanko (Japenese) bread crumbs
1 Tbsp.snipped fresh dill
4 pickle slices: 65 cal., 2g fat (0 sat. fat), 47mg chol., 421mg sod., 9g carb. (1g sugars, 1g fiber), 3g pro

Saved

Steps

Prep: 20 mintes + standing | Bake: 20 minutes

1

Preheat oven to 500°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
2

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.
3

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.
4

Bake until golden brown and crispy, 20-25 minutes.