Fried pickles are one of my earliest food memories. It tops my favorite Southern food list right up there with fried green tomatoes and fried okra. But I rarely ever fry anything. I got a serious craving the other day for some fried pickles so I engineered a healthier baked
version that satisfied my need for some dill pickles and crunch. By coating the pickles in panko bread crumbs, you get lots of crunch and they bake up to a golden brown in the oven. I paired these with a sriracha mayo and pickle juice dipping sauce for a little heat. Everyone knows fried pickles are the perfect vehicle for some hot sauce!
- One small jar dill pickle chips
- One small box panko (Japanese bread crumbs)
- 2 eggs
- 1 cup milk
- sea salt and fresh ground pepper, to taste
- 1/2 cup light Duke’s mayo
- 2 tblsp pickle juice (from the jar of pickles)
- 1 tblsp sriracha hot sauce (or your favorite hot sauce)
Preheat oven to 415 degrees. Line a cookie sheet with aluminum foil and spray generously with non-stick spray. Mix the egg and milk together in a bowl. Drain the pickles from the jar and add them to the egg/milk mixture. Place panko in a large ziploc bag. Add the pickles to the panko and shake vigorously so that all the pickles are well coated in panko.
Spread the pickles out in a thin layer on the baking sheet and bake for 20 minutes or until the panko turns golden brown.
For the dipping sauce, combine the mayo, pickle juice and sriracha and place in a bowl for serving with the pickles.