116 ounce containerdill pickle chips, drained well with broken pieces removed
½cupflour
2-3largeeggs(start with 2 and add a third if needed)
1 ½ cupspanko bread crumbs
1teaspoonseasoned salt
1teaspoondried dill
Your favorite BBQ sauce
Ranch dressing
Instructions
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.