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Baked Fried Pickles

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Baked fried pickles are an addicting crunchy, savory snack. The honey ginger dipping sauce is the perfect sweet complement to these tasty appetizers.

No Fry/Fried Pickles Recipe

I’ve had a taste for these ever since my friend Sarah posted her recipe for NOT FRIED PICKLES on her adorable blog Happy Hubby Grub!

I’ve adapted her recipe a bit to make it my own, but the concept and inspiration I found were purely from Sarah.

I used Vlasic Dill Sandwich Stacker’s (no doubt yummy pickles) and yet, next time I make these, I think I’ll use a pickle with a bit more heft.  Something sliced a little thicker.

Or, as Sarah has also mentioned: think about making your own pickles from this year’s garden cucumbers, then you can be in charge of the thickness of the slices. A great idea yet again Sarah!

If you’re a lover of fried pickles, I urge to you try making these.  They’re slightly salty, nice and crunchy plus they pack a mild little kick of seasonings.

Add the chilled dipping sauce to cool them down and sweeten them up (ever so slightly) and to round out all the flavors.  Now that’s a pickle to talk about!


1 jar of the pickles of your choice (dill or sweet)
1/2 cup flour
1/2 cup egg whites (I used the kind in the carton but you can separate your own eggs if you prefer)
1 cup panko bread crumbs
1 cup of French fried onions, crushed
1 teaspoon ground mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Olive oil spray
garlic powder to sprinkle

-Dry the pickle slices on some paper towels to begin.
-Line a baking sheet with parchment paper and add some grates (sprayed with olive oil) so turning the pickles during baking is not necessary.
-In a shallow dish, add the panko, fried onions, ground mustard, paprika, salt, and pepper. Mix to combine.
-In two additional shallow pans, add the flour in one and the egg white to the other. You now have a breading station with 3 shallow pans.
-Dip the slices into the flour, shake off excess.
-Add the slice to the egg white, turning to coat.
-Add the slice to the panko, onion mixture making sure to press the coating onto the pickles.
-Lay your slices on the grate of the prepared baking sheet.
-Continue with the additional slices just as in the previous steps.
-Lightly spray the tops of the pickles with olive oil and sprinkle each with garlic powder.
-Refrigerate the pickles for approximately 15 minutes before baking.
-Preheat your oven to 425 degrees.

1 cup mayonnaise
1/2 teaspoon yellow mustard
1 tablespoon honey
1/2 teaspoon ground ginger
-Whisk all ingredients until smooth and creamy.

-Refrigerate until ready to serve.
-Bake your pickles in the preheated oven for 20-22 minutes until golden and crispy.
-Serve with the cool and creamy dipping sauce.

No-Fry/Fried Pickles Recipe

Until we eat again,


Monday 30th of April 2012

On my to-do list! And I'm all over that ginger dipping sauce!!!

Sarah Gonzalez

Friday 27th of April 2012

Yay! You did it! Pretty yummy huh? I like your version too! I have also had these with hot and spicy pickles too. That would be really good with your ginger dipping sauce. Thanks for the shout out!


Friday 27th of April 2012

Well now, I've never had a fried pickle nor a fried green tomato for that matter. These do look like a great snacking item and I love your step by step prep tutorial Renee.

Cher Rockwell

Friday 27th of April 2012

I am a lover of fried pickles :-) There is a restaurant in Texas that I ALWAYS hit up to grab a batch whenever I am in that neck of the woods. These look great.