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Oven Baked Fried Pickles

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2 Cups Panko Breadcrumbs
1/2 Cup Fresh Dill, chopped
4 Tbsp Butter, melted
1 Tsp Garlic Powder
1/2 Tsp Cayenne Pepper
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Cup Flour
4 Large Eggs
24 oz Pickle Slices, drained and patted dry
Ranch Dressing or Ketchup, for dipping


  1. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper. Drain the pickles and pat dry with a paper towel.
  2. In a large shallow bowl, combine the breadcrumbs, dill, melted butter, garlic powder, cayenne, salt, and pepper.
  3. Add the flour to another separate dish that is shallow.
  4. Crack the eggs in another separate dish that is shallow. Whisk the eggs.
  5. Working in batches, toss 4-5 pickles in flour, then dip in the eggs until coated, then toss in the breadcrumb mixture. You want each pickle to be fully coated.
  6. Place on a baking sheet in an even layer, leaving space between each pickle. Bake for 15-17 minutes or until crispy and golden brown.
  7. Serve warm with ranch dressing or ketchup as a dipping sauce.
Course: Appetizer, Appetizers, Meatless, Side, Side Dish
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