Oven Fried Pickles are the game day snack that dreams are made of! They're perfectly crispy and seriously easy to make!
Oven Fried Pickles
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I'm not sure when fried pickles became a thing, but can I just take a moment to say that I am totally on board with them?! Somewhere along the lines, a seriously awesome person said to themselves "Self, I wonder what would happen if I deep fried these pickles?" and I have to imagine that the rest of the story was pure magic and the birth of a fried pickles recipe.
I have really fond memories of the most incredible fried pickle spears on our trip to Toronto, a few days before I found out I was pregnant with T (although I totally suspected I was the entire trip!). They were crispy, crunchy breaded goodness on the outside and the perfectly briny tang of a dill pickle on the inside. It's like someone leapt into the snacks of my dreams and made them a reality.
And even better still, is the prospect of baking up some homemade fried pickles (which I originally posted at Yellow Bliss Road in my contributor post. Because if they're not fried, then they're automatically health food. So you can eat as many as you want. That's obviously how it works.
Now I'll admit I was initially a bit intimidated by the prospect of making my own fried pickle recipe. But once I got going, they were really quite easy to make with a few simple ingredients. Figuring out how to make these actually ended up being a fun and slightly messy afternoon.
Tips for how to make fried pickles in the oven:
- I lined my pan with a wire cooling rack to help with the crispiness. I also lined underneath it for easy clean up.
- Because I wanted them to be super crispy, I opted to use a combination of panko bread crumbs, cooking spray and high heat to get the perfect golden brown crust we all know and love.
- Speaking of cooking spray, make sure to spray your wire rack as well as the tops of the pickles right before you put them into the oven for optimal browning.
- I love a good dipping sauce and the perfect option was the BBQ Ranch Dip that I use as dressing on my Copycat Panera Bread BBQ Chicken Salad (which is my most popular salad recipe, and with good reason, you should totally make it!). You also dip them in whatever sauce strikes your fancy. Regular ranch dressing would be great. Or a dill veggie dip.
- These are definitely best served right away. The leftovers aren't bad, but refrigerating never really does good things to crispy food.
Oven Fried Pickles
- Cooking spray
- 1 16 ounce container dill pickle chips, drained well with broken pieces removed
- ½ cup flour
- 2-3 large eggs (start with 2 and add a third if needed)
- 1 ½ cups panko bread crumbs
- 1 teaspoon seasoned salt
- 1 teaspoon dried dill
- Your favorite BBQ sauce
- Ranch dressing
- Preheat the oven to 425 degrees and line a sheet pan with parchment or a silicone liner and a metal wire cooling rack. Spray with cooking spray and set aside.
- Pull out 3 shallow bowls. Place the flour in the first bowl. Beat the eggs in the second bowl. Mix the Panko, seasoned salt and dill until well combined.
- Dredge each pickle slice in the flour and tap off the excess.
- Using that same hand, submerge each pickle slice in the egg to fully cover and tap off the excess.
- Using the other hand, cover the egg-soaked pickle slice in bread crumbs and gently tap off the excess. Place the pickle slices on the rack. They can be pretty close, just not touching.
- Bake for 15-20 minutes or until golden brown.
- While the pickles bake, combine equal parts BBQ sauce and ranch dressing. Refrigerate until you're ready to serve.
- Once they're done baking, remove the pickles from the oven and let them cool for a couple minutes before serving.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Try some other great game day snack recipes:
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Jessy Freimann says