Time 27m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Turn oven broiler on high. In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well. Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs. Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side. Serve with Ranch dressing and a dash of hot sauce.
Time 30m Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray. Pat pickle slices dry. Place panko, flour and eggs in three separate shallow dishes. Working in batches, dredge the pickles in the flour, coat with the egg and then the panko, patting the crumbs to adhere. Place on the prepared rack. Coat liberally with cooking spray. Bake until crisp and beginning to brown, about 10 minutes. Meanwhile, combine sour cream, dill, dried garlic, lemon juice and 1/8 teaspoon salt in a small bowl. To serve, transfer the pickles to a platter and sprinkle with the remaining 1/8 teaspoon salt. Serve with the sauce.
Time 40m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., 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., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.
Time 22m Number Of Ingredients 9 Steps:
For the Pickles: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Drain pickle chips and pat dry with paper towel. In a shallow bowl, mix together eggs and water and beat lightly with a form. Place Panko bread crumbs in a second shallow bowl and stir in paprika and black pepper. Dip pickle chips, one at a time, into egg mixture and then into bread crumb mixture, carefully coating each chip. Place coated pickles on lined baking sheet and spray with olive oil spray. Bake pickles for 10-12 minutes or until golden brown. For the Sriracha Ketchup: In a small bowl, mix together ketchup and Sriracha and serve alongside the oven fried pickles.
Time 40m Yield 4 servings Number Of Ingredients 22 Steps:
Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet. Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping). Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes. Serve warm with the Diamond Sevens Ranch dressing. In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes.
Time 35m Yield 10 Number Of Ingredients 10 Steps:
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
Time 30m Yield 10 servings Number Of Ingredients 5 Steps:
Heat oven to 425ºF. Whisk egg in small bowl until blended. Place flour, then cracker crumbs in 2 separate bowls. Cover rimmed baking sheet with foil; spray with cooking spray. Dip pickle chips, 1 at a time, in flour, then egg, then cracker crumbs, turning to evenly coat both sides of each pickle chip with each ingredient. Place in single layer on prepared baking sheet. Bake 15 min. or until crisp. Serve with garlic aioli.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.
