Serves 6. This may be a little off from what I usually post but these southern charmers have made it into sports bar menus in my neighborhood and let's just call them a guilty pleasure. Dip them in ranch dressing for an appetizer you won't soon forget or, as a side dish at your next BBQ.
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32 dill pickle slices
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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2 large eggs, lightly beaten
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2 tablespoons dill pickle juice
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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2 tablespoon snipped fresh dill
Preheat oven to 500°. Drain pickle slices on a paper towel until liquid is almost absorbed while preparing the "dredge" bowls.
In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine crumbs and dill in a third shallow bowl.
Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help everything adhere. Transfer to a greased wire rack placed in a rimmed baking sheet.
Bake until golden brown and crispy, 20-25 minutes.