Oven Fried Pickles
These oven fried pickles are super crispy and just as delicious as deep fried, but without the fat. We share our best tips for perfect crispy pickles!
IN BOWL 2
- 1 large egg beaten
- 1 tbsp milk
IN BOWL 3
- 1/2 cup unseasoned panko crumbs
- 1/2 cup bread crumbs
- 1/2 tsp salt omit if your panko is pre-seasoned
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
FOR THE PICKLES
- 5-6 pickles sliced thick on a diagonal
- oil or oil spray avocado or coconut works best
FOR THE SAUCE
- 1/2 cup mayo
- 1 tsp lime juice
- 1/2 clove garlic minced
- 1 tsp cajun spice
- salt and pepper to taste
BREAD THE PICKLES
Preheat your oven to 450 degrees.
Get out three bowls. In bowl 1, add the cornstarch. In bowl 2, crack the egg, add a little milk and beat it with a fork. In bowl 3 mix the bread crumbs, salt, garlic powder, onion powder, and dill.
Next, cut the pickles on a diagonal about 1/4 inch thick. Dry them off with some paper towel before breading.
Start coating the pickles. First dip them, one at a time in the cornstarch mixture. Coat them well and then tap off any extra. Then dip the pickle into the egg. Let any excess drip off and place the pickle in the panko crumbs. Coat it well and then place the pickle on the a baking tray. Use a rack on your baking tray if you have it.
Repeat with the rest of the pickles.
Throw them in the hot oven and bake for 3 mins. Then take them out of the oven and spray or brush the pickles with some oil. (This avocado oil or coconut oil spray is our choice for this) If you don't have spray, you can paint some oil on the pickles with a brush. Sometimes just brushing the pickles works better than the spray... Put them back in the oven and cook for another 5 mins. Then flip them over, spray or brush the other side with oil and bake for another 5 mins. Serve them hot!
Nutrition values are for 1/4 of the recipe without the dipping sauce.
Tips for Making Perfect Oven Fried Pickles
- The way you cut your pickles matters. We have tried cutting them in spears and also in rounds and then like these ones, on a diagonal. The diagonal works best because it makes a thin fried pickle, but its still a decent size. Rounds are just too small and spears are nice, but too thick.
- Make sure to dry off excess liquid from the pickles before breading. This helps the batter stick better!
- Make sure to thoroughly coat the pickles in the cornstarch. Don't skip this step or the egg mix wont stick.
- When you spray or brush the oil on the pickles, make sure to coat the whole pickle. This will ensure that they get nice and crunchy and evenly browned.
Serving: 0.25recipe | Calories: 236kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Fiber: 2g | Sugar: 2g