Oven-Fried Dill Pickles

Oven-Fried Dill Pickles

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From: Diabetic Living Magazine

Instead of ordering those delicious fried dill pickle slices at a restaurant, make this healthier version at home in your own oven.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons low-fat (1%) buttermilk
  • 1 egg
  • 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained, and patted dry
  • ½ cup panko breadcrumbs
  • 1 tablespoon yellow cornmeal
  • ½ teaspoon paprika
  • ¼ to ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray; set aside.
  2. Whisk together buttermilk and egg in a small bowl. Add drained pickles, stirring to coat evenly.
  3. Combine panko, cornmeal, paprika, pepper, and garlic powder in a food processor; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.
  4. Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and panko mixtures.
  5. Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

Nutrition information

  • Serving size: 5 pickle slices
  • Per serving: 37 calories; 1 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 2 g protein; 5 mcg folate; 31 mg cholesterol; 0 g sugars; 140 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 0 mg iron; 297 mg sodium; 28 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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