Baked (not deep fried) Pickles

Author: Cooped Up Chick  //  Category: Appetizers, March 2013


I love pickles. All pickles. Even mustard pickles. And chow chow. Or as chips. MMMM. Pickles.

So funny that my son hates them. In every single way, shape and form. Even picks them off his McD’s burgers (and right into my mouth!)

There is only one place around here that serves deep fried pickles (that I have found so far) and I feel they do a fairly poor job at them. They use pickle spears and both times I gave them a try the batter fell off them and all you are left with is a pickle. No fried bits. Pointless. If I wanted a pickle spear i’d have it at home. At home? YES!!! I will try to make fried pickles at home!

My first attempt was successful. As far as to say they were pickles and they were fried, however the recipe I chose had too much cornmeal and they were gritty. I won’t even bother to post the recipe and I have no pictures anyway. BUT the coating stayed on and they were sorta tasty. Then I read how many calories are in fried food so I went on the search for something less fattening. Because if you know me you know I need to save those calories for chocolate. And alcohol. And McDonalds. 😉

So I found this BAKED recipe on Pinterest. Today I tried it.


What you need:



3 Large Kosher Dill Wholes (I used PC mini dills as the HUGE jar was on sale for $1.99!)

3 Eggs

3 Tbsps Milk

1 cup Flour (All Purpose)

1/2 cup Bread Crumbs

1/4 cup Panko Crumbs

1/2 cup Cheddar Cheese (Finely Shredded)


I wasn’t so sure of the cheese. I don’t think I have ever had cheese on a fried dill pickle before. But hey….who am I to argue (LMAO!)

1. Preheat the oven to 425 degrees.

2. Slice your Dills into “chips” about 1/4 inch in thickness.



3. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second (and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.



4. Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.



5. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.




I found they still weren’t crisp enough so I cranked the oven up to 500 for 2 more minutes.

I served them (to myself) with a side of Chipolte Mayo.




They were very tasty. But I still wished they were deep fried. 🙁


love, peace and chicken grease,

-A Cooped Up Chick

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