Recipe Image

Oven-Fried Dill Pickles

  • 20 m
  • 40 m
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.”


    • 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


  • 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.
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