Oven-fried Crazy Pickles

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.
  • 32 dill pickle slices
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons dill pickle juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 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.

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