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
1/2 cup panko bread crumbs
1 tablespoon snipped fresh dill
1. Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost completely absorbed, about 15 minutes.
2. Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
3. Dip pickles into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet.
4. Bake until golden brown and crispy, 20 to 25 minutes.
TOTAL TIME: Prep: 20 min. + standing Bake: 20 min.
YIELD: 8 servings.
Dip them with a ranch dressing for an appetizer you won't soon forget.
Nutrition Facts
4 pickle slices: 65 calories, 2g fat (0 saturated fat), 47mg cholesterol, 421mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.