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!
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Panko Baked Fried Pickles
Ingredients
- 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
Dipping Sauce:
- 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)
Directions:
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.
Instructions
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.
A healthier, baked version of “fried pickles”. Panko adds nice crunch – paired with a spicy sriracha dipping sauce.
I made fried pickles once and was underwhelmed. I’m loving your Panko and sauce recipe much better. Will try them again. Thanks for the recipe Robyn,
These are pretty guilt free too. I don’t know about you but I love anything with panko!!
Did you use pickle “chips” for these? Hard to tell from the pic, but I can see they’re not spears.
Like Lea Ann, I too was not impressed with the fried pickles we made. But I want to like them darn it! Will try this version next time. Can’t pass up an excuse to use Sriracha in a dip!
Hi Brian-
I used pickle chips. Thank you for pointing out- I will clarify in the recipe.
I love fried pickles but have never made them at home. They are Trevor’s favorite reason to ask to go to Hooters, lol. These look good Robyn and the sauce sounds like a perfect match. Can’t go wrong with sriracha.
There are a few places here in Charlotte that have some absolutely wonderful fried pickles. But I like the cut of this recipe. Gonna have to try it out. Thanks for posting this!
@Chris – our local Hooters doesn’t have them.
We had some gi-normous fried pickle spears just last week. They were coated with a beer batter. Pic here: http://t.co/N24heiVq
Ooohhh.. I LOVE fried pickles… can’t wait to try this recipe!
Thank you, easy recipe that turned out awesomely!!
Glad you enjoyed Sara! I haven’t made these in a while, long overdue!
Im going to make these this week- haven’t made these in a while!
@Brian, what sauces came with the pickles.