Have you ever tried fried pickles? Although it may sound like something you’d never touch, if you like pickles and you like things fried, you must give them a second thought. I was first introduced to this southern favorite when I was in college in Nashville (years ago). In fact, I think I remember the specific restaurant downtown on 2nd Avenue. My college friends and I were in the middle of learning a few line-dancing steps at the popular saloon when the server brought out a plateful of these fried pickles. After my group quickly left the dance floor and started devouring them, I knew I had to give them a try.
Since then, I had intentions on trying to make fried pickles at home, but I never got around to it even though I had numerous recipes bookmarked. Since cleaning up splattered oil is not one of my favorite chores in the kitchen, the recipes were always thrown to the back burner. Finally, when I came across a version that didn’t require actually frying them in oil, but claimed to be equally crispy baked in the oven, I jumped at the first chance to make them. And, hear me clearly, now that I’ve tried this oven-broiled variation, I might never attempt the actual frying version!
When shopping around for pickle slices, I wasn’t satisfied with the thickness of the pre-sliced options. My suggestion is to buy a jar of whole pickles so you can slice them to your desired thickness. The pickle slices are dipped into a spicy sauce and then coated with Panko bread crumbs. You want them to be thick enough so the pickle flavor is still more evident than the spicy sauce. After broiling them for 3 minutes on each side, you end up with zesty pickle slices that snap with each bite.
I doubled the recipe in order to freeze a bunch for later use. (Directions for freezing then baking are included below.) My 30+ week pregnant sister is coming to visit this weekend. There’s no question that I’ll bust them out of the freezer just for her! 🙂
<The winner of the Smucker’s gift basket giveaway, including a $75 gift card to Cooking.com is Bekah, who said:
In my opinion, there is just nothing better than good old fashioned hot fudge. I think I’ll have to try the Special Recipe Hot Fudge next time I’m at the store!
Bekah, please check your email! 🙂 Thanks, everyone, for entering the contest! Stay tuned for more giveaways in the near future!>
Oven “Fried” Pickles
Ingredients
- 1 jar whole pickles , sliced into thick slices (I use Claussen Kosher Dill)
- 2 eggs
- 1/3 cup flour
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon black pepper
- 1 1/2 cups Panko bread crumbs
- Ranch dressing , for serving
Instructions
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Adjust the oven rack to the center position. Preheat the broiler to HI. Set a wire rack on top of a rimmed baking sheet. Spray with nonstick oil; set aside.
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In a medium bowl, whisk together the eggs and flour. Add the Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and black pepper. Stir until fully incorporated.
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Place the Panko bread crumbs in a shallow bowl. Dip a pickle slice first into the egg mixture, then coat with the Panko bread crumbs. Set on the greased wire rack. Repeat with remaining pickle slices.
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Broil for about 3 minutes on each side. Serve immediately with Ranch dressing.
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Freezing Instructions: Before broiling, place coated pickle slices in a single layer on a parchment-lined baking sheet. Flash freeze for 20 minutes. Transfer frozen pickle slices to a labeled freezer bag. When ready to prepare, preheat the broiler to HI and broil on the greased wire rack set in a baking sheet for 4-5 minutes on each side.
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Source: Adapted from The Culinary Couple
I had to chuckle reading your post, because I’m pretty sure that infamous saloon you’re talking about is the same one where I had fried pickles for the first time too!
THANK YOU for posting a non-fried fried pickle recipe! I hate frying stuff because it’s just too much of a pain. I am ON THIS! lol
YUM!! I too love fried pickles and don’t enjoy dealing with the oily clean-up. In my experience with fried pickles, they’re also brilliant dipped in a horseradish sauce. Thanks for the less messy, less calorie-loaded recipe!
I have always wanted to make fried pickles but have been turned off my the fried aspect. You’ve presented the perfect solution! I am totally craving these now!
I have never had fried pickles before! I actually went to a fair recently and was ::this close:: to trying them, but chickened out! Next time!
YUM! One of my favorites! To all who have not tried them, you must. A great snack. So good. I want some now 😉
Oh wow! If that doesn’t sound like a mans football party dream food, then I don’t know what does!
I want an autographed copy!! I loved your recipe for the chicken nuggets.
I cannot wait to try the pumpkin butter!
I pinned the baked pumpkin donut holes to make in the next couple of weeks! ; )
Wow, great recipes…and a cookbook. Good job!!
I’d do the “dance of joy” if I could win your cookbook.
I must say I’d be delighted with any recipes you put into your original pick….but, I already copied the pretzel rolls and I’d be happy to suggest that one…..
PS…too many good ones to pick from.
Lexy
Fried pickles have been a tradition in my family for years, but the “fried” part is not too good. So seeing the oven fried method was a pure delight to me. I tried them and you know, they were every bit as good as the old fried method I had used. This recipe is a keeper…I have shared it with my two sisters who also love that it is oven-baked.
I made these today and they were wonderful. I live in Texas so we eat A LOT of fried pickles but I hate making them because I don’t like to fry foods… these were awesome. I love your website. Can’t wait to try some thing else.
I’m 4 months pregnant and this will save my husbands wallet and my growing behind! Fried pickles are all I can think about and this way I can feel better about indulging. Thanks for making them spicy!
Oh my goddess this is one of my biggest weakness I love you,lol
Do you have to have a wire rack or can they just be baked on parchment
I would not suggest using parchment paper under the broiler. The wire rack is necessary for the airflow underneath to help make them crispier. 🙂