Looking for a healthier alternative to deep-fried pickles? Try oven-fried pickles for a crispy and flavorful snack.
Oven-Fried Pickles
Updated on Nov. 07, 2024
One of the greatest game-day snack inventions has to be frickles. For pickle fans, there’s nothing better than dipping a fried pickle spear or chip in a creamy remoulade. They’re crispy, crunchy, golden nuggets of joy with a briny burst of dill pickle juice inside.
The only problem is that fried pickles can be loaded down with fat and grease, making them a not-so-healthy option when you get the munchies. And it’s hard to stop after just one.
That’s why we love these oven-fried pickles that have the same texture, taste and goodness of a frickle, minus the frying. There’s less mess and they go from prep to plate in 20 minutes.
Ingredients for Oven-Fried Pickles
- Dill pickle slices: You can’t have frickles without pickles, so pick your favorite chips.
- All-purpose flour: AP flour is mixed with salt to make the first part of the dredge for these oven-fried pickles. The flour gives the eggs something to stick to.
- Eggs: Lightly beaten eggs cling to the flour, and in turn give the bread crumbs something to stick to.
- Dill pickle juice: The juice from the pickle jar is whisked into the eggs to make this part of the dredge even more flavorful.
- Cayenne pepper: This powdered pepper adds hint of spice to the eggs.
- Garlic powder: Round out the eggs with some garlic powder. It gives the fried pickles that satisfying game-day flavor.
- Panko bread crumbs: The final dredge step gives these chips a satisfying crunch. Since the pickles are oven-fried, a bread-crumb dredge is a better option than batter.
- Fresh dill weed: Mix chopped fresh dill into the bread crumbs to continue with the theme of dill pickles.
Directions
Step 1: Prep your pickles
Start by preheating your oven to 500°F, then spread the pickle chips out on a paper towel to absorb the liquid for 15 minutes.
Step 2: Mix the ingredients
While the pickles are resting, combine the flour and salt in a shallow bowl. Whisk the eggs, pickle juice, cayenne and garlic powder together in another shallow bowl and combine the panko crumbs and snipped dill in a third bowl.
Step 3: Coat the pickles
Dip the pickles into the flour mixture first to coat both sides and shake off any excess. Then dip each pickle into the egg mixture, followed by the crumb mixture, patting the panko on both sides to help the coating adhere. Transfer the slices to a greased wire rack on a rimmed baking sheet.
Step 3: Bake
Bake until the pickles are golden brown and crispy, 20 to 25 minutes.
Oven-Fried Pickle Variations
- Make them spicy: Instead of dill slices, opt for hot pickle chips.
- Swap the slices for spears: This is a personal preference but if you love pickle spears, why not give oven-fried spears a chance? Although they aren’t as poppable as slices and require a few more bites, you can make them the same way.
- Make them Italian: Trade the panko crumbs for Italian-style bread crumbs.
How to Store Oven-Fried Pickles
These briny poppers really are best straight out of the oven, when they’re warm and crispy, but if you happen to make a big batch and have a lot left over, transfer the remaining pickles to sealed airtight containers and place them in the refrigerator.
What’s the best way to reheat oven-fried pickles?
Reheat them the same way you baked them: in the oven. Place a few on a wire rack on top of a baking sheet, spritz with olive oil or cooking spray and let them crisp up under the low broiler for a minute or two.
How long do oven-fried pickles last?
If stored properly, they will stay fresh in the fridge for three to four days. They will need to be reheated in the oven to restore their crunch.
Oven-Fried Pickle Tips
Can I use regular bread crumbs?
You bet! Don’t have panko on hand? Regular bread crumbs will work just fine. However, if you want these oven-fried pickles to be gluten-free, you will need gluten-free bread crumbs.
How do I keep the pickles from burning?
To avoid burning the pickles, watch your oven and temperature. A few reviewers noted their pickles did better at 400º than at 500°. Every oven is different, so start lower if you have a hot oven and check them after 10 minutes.
What are good sauces for oven-fried pickles?
When it comes to sauces and dips for oven-fried pickles, you can never go wrong with ranch. Or a Cajun remoulade.
Oven-Fried Pickles
Prep Time
20 min
Cook Time
20 min
Yield
32 pieces
Ingredients
- 32 dill pickle slices
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons dill pickle juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 cup panko bread crumbs
- 1 tablespoon snipped fresh dill
Directions
- Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost completely 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 into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into 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.
Nutrition Facts
1 pickle slice: 16 calories, 0 fat (0 saturated fat), 12mg cholesterol, 105mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
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Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
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