- 1 c. sliced pickles
- 1 c. panko bread crumbs
- 2 tbsp. melted butter
- 4 tbsp. finely chopped fresh dill
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- kosher salt
- Freshly ground black pepper
- 1/2 c. all-purpose flour
- 2 large eggs, lightly beaten
- Ranch dressing, for dipping
- Directions:
- Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
- In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
- Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 12-15 minutes.
- Serve warm with ranch dressing.
*www.delish.com