Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Don't worry. These pickles are really not fried. They are baked! We are taking out the added fat of frying and giving them a perfect crispy outside by baking. These simple appetizers are tasty and go great with our spicy dipping sauce.
Looking for a new appetizer recipe? Looking for something a little different? These "fried" pickles are actually baked! Of course you can't serve a perfectly crisp baked pickle without a spicy sauce! We made a simple sauce out of ranch dressing and Sriracha sauce. It's the perfect spicy dip for your new favorite appetizer!
"Fried" pickles with spicy dipping sauce recipe
Yields 24 pickle slices
24 large dill pickle slices
1/4 cup panko breadcrumbs
2 tablespoons Italian breadcrumbs
2 tablespoons white whole wheat flour
1/2 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 tablespoons dried parsley
1 large egg
1 tablespoon water
Olive oil spray
1/2 cup ranch dressing
2 tablespoons Sriracha sauce
Preheat to 450 degrees F.
Blot the pickle slices and set aside until ready to coat.
In a shallow bowl or plate add panko breadcrumbs, Italian breadcrumbs, flour, chili powder, garlic powder, kosher salt and dried parsley. Mix to combine.
Add the egg to a bowl with the water and whisk till combined.
Dip pickle slice into egg mixture, coat with breadcrumb mixture and add to a parchment or Silpat-lined baking sheet.
Repeat with all the pickles and mist the pickle slices with olive oil.
Bake for about 15 minutes till crispy.
To make the sauce add the ranch and Sriracha together and stir to combine. Serve with pickles.