I love this recipe. As a transplant from Philadelphia to Clearwater at age 12 for me, I was on an Adventure, my Mom and Dad, not so much! Born and raised in Philly they clung to their northern comfort foods and weren’t about to eat anything called a ‘grit’!
Lucky for me I made friends fast and even better, one new friend had a ‘mama’ raised in Alabama. I loved going to her house! I tried grits and hominy, frogs legs and my favorite fried pickles in her home.
Feeling nostalgic this week as Hunter turned 18 I desperately wanted to be a kid again, and I wanted her crispy fried pickles! Ahh, but remember, I am eating better, not perfect, but better so I had to compromise.
Here is the recipe Bill and I settled on after a little trial and error. These oven ‘fried’ pickles came together easy and are really, really good! I was a happy girl! I hope you like our Skinny take on this Southern Classic, the Fried Pickle.
- Cooking Spray
- 16 ounce jar of sliced dill pickles
- 2 large eggs
- ½ teaspoon favorite Hot Sauce (we used Tobasco)
- 1 Tablespoon Worcestershire
- ½ cup all-purpose-flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- Dash of salt to taste
- 1 cup Panko bread crumbs
- ¼ cup plain dry bread crumbs
- ½ cup grated parmesan cheese
- Ken's Lite Vidalia Onion dressing or Ranch (if you want to dip your dills!)
- Place your oven rack in the middle of a cool oven, turn your broiler on High to pre-heat it leaving your oven door propped open.
- Spray a grid-rack (I use my cake/cookie cooling rack) well with cooking spray top and bottom, place on a tray and pop the rack and tray into the oven to pre-heat.
- With a fork blend your eggs, hot sauce and worcestershire till smooth.
- Add flour garlic powder, paprika, chili powder, salt and pepper stirring egg mixture till blended and you have no lumps, set aside.
- Combine Panko, dried breadcrumbs and parmesan cheese in another bowl, set aside.
- Carefully remove the hot tray from the oven placing it on newspapers or a thick towel on your counter.
- One at a time dip your pickle slices into the egg mixture and then the crumb mixture. Use your fingers to press the coating onto the pickle, thick is good!
- Place your pickles in an even layer onto the pre-heated rack and place the rack and tray back in the oven under the broiler for approximately 3 minutes per side leaving the oven door cracked.
- Watch as they bake to prevent burning.
- Remove the tray from the oven, place pickles on a serving tray and serve with your favorite dip!
We enjoyed experimenting with and especially enjoyed Eating this recipe! It’s low-calorie, low-fat, the egg gives a fair amount of protein and they taste like the real ‘dill’ ! I can’t control what goes on around me but I can control what I eat, I didn’t feel like I was missing a thing with these pickles, they brought back great memories of Margie’s house after school!
I am making these Southern Classic Skinny Fried Pickles as an appetizer for Hunter’s grad party next weekend. I am going to try making them ahead and freeze them before baking; I will let you know if it worked.
Do you have a southern comfort food recipe you have adapted to a skinnier version? Please share!! I’m always hungry!!!!!
With a smile, Bill and Carlyn 🙂