This Easy Oven Fried Pickles recipe makes a great appetizer for Game Day. In less than 30 minutes you have a delicious appetizer for those dill pickle lovers!
Now while this recipe is pretty easy to make, you will get your hands a little dirty during the preparation. You may want to wear some disposable gloves. If not, make sure you clean your hands thoroughly afterward since you are handling raw egg.
The process itself is quite simple once you get the hang of it. You dunk the pickle spear in the flour mixture, then the egg wash and lastly the breadcrumb mixture. Make sure that the pickle is completely coated in the breadcrumb mixture. You can add more breadcrumbs if you run out.
Oh and make sure you spray the wire rack really well if you don't want your pickles to stick and break after you take them out of the oven.
If you prefer to deep fry your pickles, I suggest you try my Copycat Disneyland Fried Pickles Recipe. I even include a delicious dipping sauce!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this easy oven fried pickle recipe (see recipe card for quantities): Dill Pickle Spears, All Purpose Flour, Salt, Eggs, Dill Pickle Juice, Cayenne Pepper, Garlic Powder, Panko Bread Crumbs and Fresh Dill.
🥣 How to Make these Easy Oven Fried Pickles
Preheat oven to 475°F. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
Setup your dredge station using 3 shallow dishes. Combine flour and salt in the first dish. In the second dish, whisk the eggs, pickle juice, cayenne and garlic powder. And lastly, combine panko and dill in a third dish.
Dip pickles in flour mixture to coat both sides; shake off excess flour. Dip in the egg mixture, then in crumb mixture.
Transfer to a greased wire rack in a rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
Easy Oven Fried Pickles
Equipment
- Baking Sheet
Ingredients
- 24 oz Dill Pickle Spears
- ½ cup All Purpose Flour
- ½ teaspoon Salt
- 2 Large Eggs, Beaten
- 2 tablespoon Dill Pickle Juice
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ Cup Panko Bread Crumbs
- 1 tablespoon Fresh Dill
Instructions
- Preheat oven to 475°F. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
- Setup your dredge station using 3 shallow dishes. Combine flour and salt in the first dish. In the second dish, whisk the eggs, pickle juice, cayenne and garlic powder. And lastly, combine panko and dill in a third dish.
- Dip pickles in flour mixture to coat both sides; shake off excess flour. Dip in the egg mixture, then in crumb mixture.
- Transfer to a greased wire rack in a rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
I made these last night as an appetizer for company. They were a great hit. Everyone just loved them. Very easy to make. I had to make a second batch before the dinner was even served. Will certainly make these again. Very delicious.