Ingredients:

  • 1/2 cup Plain Greek Yogurt (full fat recommended)
  • 1/4 cup Mayonnaise (light or standard)
  • 2 Tbsp Buttermilk
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 1/2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Juice, fresh
  • 1/2 tsp Garlic Powder (for dip)
  • 1/4 tsp Onion Powder (for dip)
  • Salt and Black Pepper, To taste
  • 16 oz jar Dill Pickle Chips or Slices
  • 1/2 cup All-Purpose (Plain) Flour
  • 2 Large Eggs, lightly whisked
  • 1 Tbsp Milk (any type)
  • 1 1/2 cups Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder (for coating)
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 tsp total Salt and Pepper (for coating)
  • Cooking Spray (Olive or Avocado oil), As needed

Instructions:

  1. Prep the Pickles: Thoroughly drain the pickles. Lay them out on several layers of paper towels and pat them dry vigorously. Moisture ruins the crispiness, so this step is crucial.
  2. Mix the Ranch Dip: In a small bowl, combine the Greek yogurt, mayonnaise, buttermilk, fresh herbs (dill, chives, parsley), lemon juice, garlic powder, and onion powder. Season generously with salt and pepper. Whisk until smooth. Cover and refrigerate for at least 30 minutes to allow the flavours to deepen.
  3. Set Up the Dredging Station: Set up three shallow bowls in a line. Bowl 1: All-purpose flour. Bowl 2 (Egg Wash): Whisk the eggs and milk until combined. Bowl 3 (Panko Mix): Combine the Panko breadcrumbs, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Mix thoroughly until the color is uniform.
  4. Preheat Oven and Prep Tray: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top (recommended for crisp bottom).
  5. Coat the Pickles: Work in small batches. First, toss pickle slices in Bowl 1 (flour), shaking off excess. Second, dip floured slices into Bowl 2 (egg wash), allowing excess to drip. Third, press the pickle firmly into Bowl 3 (Panko Mix) until completely coated.
  6. Arrange and Chill: Place the coated pickles in a single layer on the prepared wire rack. Once all pickles are coated, place the tray in the freezer for 30 minutes. This chilling step helps the coating adhere perfectly during baking.
  7. Mist and Bake: Lightly mist the tops of the chilled, coated pickles with cooking spray. Bake for 10 minutes. Remove the tray, carefully flip the pickles using tongs, and mist the other side lightly. Return to the oven and bake for another 8–10 minutes, or until the Panko is deep golden brown and exceptionally crispy.
  8. Serve the piping hot, crispy Oven Fried Pickles immediately alongside the chilled Herb Ranch Dip.