- Nonstick cooking spray, for the cooling rack
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- One 16-ounce jar sliced dill pickles
- Diamond Sevens Ranch Dressing, recipe follows
- Diamond Sevens Ranch Dressing:
- 1 cup mayonnaise
- 1/4 cup milk
- 1 1/2 teaspoons apple cider vinegar
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.
Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).
Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.
Serve warm with the Diamond Sevens Ranch dressing.Diamond Sevens Ranch Dressing:
In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield: 1 1/2 cups
If no cooling rack is available, the pickles can be broiled directly on a baking sheet. However, they will not crisp up as much as with a rack.
Recipe courtesy of Trisha Yearwood