Baked pickles, a crunchy delight
If you’ve ever tried the fried pickles from Buffalo Wild Wings, you know they’re amazingly delicious. Making them yourself is much cheaper and a fair amount more healthy, too! Pickle lovers be warned: You might want to make more if you plan on sharing a batch with more than two other people.
Start by cutting the pickles into discs. Keep each slice under 1 inch wide. Otherwise the pickle will not be cooked thoroughly by the time the coating is crispy.
Next, prepare each mixture to create an assembly line of deliciousness. Mix the egg and milk together in a bowl. In another bowl, stir the Panko crumbs, breadcrumbs and Parmesan cheese until well blended. If you want more texture, use shredded instead of finely grated Parmesan.
Line a baking sheet with foil, spray some cooking oil on it and preheat the oven to 375 degrees.
Pickles are pretty juicy, so they need to be coated in flour for the egg/milk mixture to stick.
Some say lazy people find the quickest and easiest way to do things. I’d like to think that’s how I realized throwing the flour and a couple slices of pickles in a resealable plastic bag, sealing it and shaking it up is the best way to do this part.
After a couple pickles are fully coated (however many you can get in there without sacrificing a full coating — make sure they don’t stick together when you initially put them in the bag), move three or four into the egg/milk mixture and flip them around so all the flour gets fully saturated.
Use a fork to move them individually on top of the crumb mixture, then sprinkle more of the crumbs on top. I like to push the crumbs down a little bit after the sprinkle part so the pickles are crunchier. This whole process is pretty time-intensive, but the noms you’ll have will be glorious.
When all the pickles are prepared, throw the pan in the oven for 15-20 minutes, depending on the thickness of the pickle slices. The crumb coating should be a deep golden brown when fully cooked.
Baked pickles are great appetizers, but for college students they make a pretty tasty midnight snack all by themselves. So take some time from writing that research paper and make yourself happy!
And of course, dipping sauces are a must. Ranch is the most common; I’d also recommend trying them with some barbeque sauce if you’re feeling frisky.
3 large pickles, sliced to 1/2” to 3/4” discs
1 cup flour, your choice white or wheat
1 large egg
3/4 cup milk
1/2 cup Panko crumbs
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
Prep time: Approx. 30 minutes
Cook Time: 15-20 minutes
Serving size: makes about 2-4 servings