Oven Fried Pickle Chips Recipes

OVEN-FRIED PICKLES

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.

OVEN-FRIED PICKLES

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.

UN-FRIED PICKLES

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.

OVEN-FRIED PICKLES

Steps:

• Preheat oven to 400. Heat a skillet over medium high heat. Add panko and cook until lightly toasted, about 2 minutes-stirring continually.
• Place panko in a bowl. Place flour in a second bowl and egg whites in a third bowl. Pat pickle chips dry. Dip pickles in flour, then egg whites and lastly into the panko crumbs. Arrange pickles in a single layer on a baking sheet. Bake for 8 minutes on each side or until crisp.

FRIED PICKLES AND ONION RINGS

Steps:

• In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
• Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
• Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
• Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
• Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
• Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
• In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
• Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

OVEN-FRIED PICKLE CHIPS

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. 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 dressing.

OVEN BAKED "FRIED" PICKLES

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.

OVEN-FRIED FISH & CHIPS

Steps:

• For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

OVEN-FRIED PICKLES RECIPE

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.