Fried pickles are one of Zach’s favorite foods of all time. They WOULD be his favorite food of all time, since he loves almost anything that’s been deep-fried ALMOST as much as he loves anything that’s been pickled…That crazy kid I call my significant other. I just don’t know about him. I’m not going to lie, I tend to enjoy a fried pickle every once in a while, but my obsession might not be as great as Zach’s. So in honor of Zach, I thought that I would share a fried pickle recipe, but instead of frying them, I thought I’d bake them. Holy cow you guys, oven-fried pickles are one of the greatest recipes to have ever waltzed into our kitchen.
These oven-fried pickles definitely took some trial and error. The first time I made them the coating fell completely off, and ended up in a goopy (yet delicious) mess.
I think the most important thing to know before starting this recipe is making sure your pickles are COMPLETELY dry. If they are not, the result could not end well.
Start by laying pickles on a paper towel-lined plate and pat them completely dry. In three separate shallow bowls, you will add flour to one, eggs to another and a solid mixture of bread crumbs, corn meal, parmesan cheese and some essential spices to the last one.
Coat each pickle in the flour. This step is super important. It will help in having the egg adhere to the pickle. Without the flour, I found that the egg just slid off the pickle and the bread crumb mixture would not adhere.
You will then fully coat the pickles in egg and then the bread crumbs. You may need to press down to have the crumbs adhere, even though the egg will act as a pretty good binder.
Lay the pickles out on a HEAVILY greased baking sheet and then spray the crap out of them with a non-stick canola spray. This will help them brown. Bake them in a 450 degree F oven for 25-30 minutes or until they are crispy, brown and delicious.
Times will vary. Don’t pull the pickles out at the 30 minute mark if they are still pale. Continue to cook until they have browned significantly, and don’t forget to flip them once during the cooking process.
The homemade dill buttermilk ranch is definitely the second best part about these oven-fried pickles, following close behind…well…these oven-fried pickles. I love a little bit of dill in just about any dressing I make. It’s one of my favorite herbs to add to sauces and the like. This recipe is just your everyday run-of-the-mill buttermilk ranch recipe, but with a hint of dill, it sends it into a whole new realm of flavor.
…and who doesn’t love having “realms of flavor?”
Are you guys getting sick of my pink nails yet? I’ve posted a lot of “finger shots” lately. Don’t worry I’m changing them tonight because my obsession with Jamberry might be just as large as my obsession with these oven-fried pickles. I’m sure you guys were all very worried. ;) Anywho, recipe and beer pairings are below. Have a great evening everyone! xo
Oven-Fried Pickles with Homemade Dill Buttermilk Ranch
Servings:about 8-10 pickles
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Dill Buttermilk Ranch
- 1 tablespoon fresh baby dill
- 1/2 cup mayo
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup buttermilk
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- salt to taste
- 1 24-ounce jar dill pickles spears
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko bread crumbs
- 1/2 cup stone-ground corn meal
- 1/4 cup plain bread crumbs
- 1 tablesoon finely grated parmesan cheese
- 1/2 teaspoon cayenne pepper more or less to taste
- 1/4 teaspoon black pepper
- In the bowl of your food processor or blender, combine all of the ingredients for the ranch. Blend until smooth and creamy. Pour into a small bowl and cover. Place in the refrigerator until you are ready to use.
- Preheat your oven to 450 degrees F and spray a large baking sheet with a non-stick spray. Set aside.
- Drain the jarred pickles and place them on a paper towel-lined plate. Pat completely dry. Set aside.
- In one shallow bowl, add the flour. In another shallow bowl, add the eggs and whisk to combine. In a third shallow bowl, combine the panko, corn meal, regular bread crumbs, parmesan cheese, cayenne pepper and black pepper. Toss the ingredients until evenly distributed. You shouldn't need any more salt, as the pickles are already extremely salty. If you need more salt, then feel free to salt away.
- Starting with one pickle, dredge in flour, then coat in the whisked eggs, and then transfer to the bread crumb mixture. Toss the pickle to make sure it is evenly coated, pressing to adhere where it is needed. Place on the prepared baking sheet and repeat this step for the rest of the pickles. Spray the pickles with a non-stick canola oil spray.
- Place the pickles in the oven and bake for 25-30 minutes, rotating them halfway through. Spraying again with a non-stick canola oil spray. Make sure they are crispy before pulling them from the oven. This may take more or less time, so keep a close eye.
- Serve immediately out of the oven with homemade dill buttermilk ranch.