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Panko Baked Fried Pickles


  • Author: Robyn
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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.


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