Crispy, Tangy, and Totally Addictive: Baked “Fried” Pickles at Home

Hey friends! If you’ve been reading my posts for a while, you probably know me as the go-to baker around the station, and honestly, I’m pretty proud of that! But I have to let you in on a little secret…I don’t always have a sweet tooth. Every once in a while, I crave something savoury too.

So today, I wanted to share a snack that’s very close to my heart (and taste buds): Deep Fried Pickles. No joke, if I see these on a menu, I HAVE to order them. They’re crispy, tangy, and just plain delicious. But instead of breaking out the hot oil at home, I decided to give them a go in the oven. And you know what? They turned out so good, I think they might be my best batch yet!

I may be tooting my own horn here, but these baked pickles tasted just like the restaurant version, nice and crispy on the outside, perfectly pickley on the inside, and totally dunkable. Of course, I had to pair them with ranch dressing, because honestly, what are fried pickles without it?

If you’re looking for a fun snack to share (or keep all to yourself like I did), give these baked “deep fried” pickles a try. I promise, they’ll hit the spot whether you’re a savoury snack lover, someone who loves a good appetizer, or is just plain hungry!

Sorry there aren’t many pictures of the pickles, I basically inhaled them as soon as they came out the oven. #SorryNotSorry

Olivia’s Baked “Deep-Fried” Pickles

Ingredients:

• Dill pickles, cut into slices (I just use a couple bags of Oh Snap! Dilly Bites)
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 large eggs
• 1 cup plain breadcrumbs
• 2 tsp. Italiano seasoning
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup grated parmesan cheese
• Ranch dressing, for dipping

Directions:

1. Preheat oven to 400°F. Line a baking sheet with non-stick aluminum foil. (If you just have normal aluminum foil, just give it a quick spritz of oil or cooking spray so the breading doesn’t stick to the foil.)
2. Drain pickles and pat dry with paper towels.
3. In a shallow bowl, combine flour and cornstarch until fully combined.
4. In another shallow bowl, crack eggs and whisk together until combined.
5. In a shallow dish, mix breadcrumbs, Italiano seasoning, garlic powder, onion powder, paprika, salt, pepper, and parmesan until fully combined.
6. Taking one pickle slice at a time, coat the slice in flour mixture, making sure it’s evenly covered, especially on the sides. Shake off the excess flour. Then dunk the floured slice into the eggs, making sure it’s coated, and let the excess egg drip off. Then coat the slice in the seasoned breadcrumbs, making sure it’s evenly covered. Place onto the prepared baking sheet. Repeat with remaining pickle slices.
7. Once all the pickle slices are on the baking sheet, make sure they are at least an inch apart and then spritz with a bit of oil. (You can use cooking spray but olive oil gets a better crisp and colour.)
8. Bake for 25 minutes, until golden and crispy. Serve immediately with ranch.