Cooking Lessons from The Kitchn

How To Make Oven-Fried Pickles

Image Credit: Joe Lingeman | Kitchn

Heat the oven 425°F and preheat a baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet on the rack to preheat while you prepare the pickles.

Drain the pickles well and pat dry. Drain the pickles well. Place them in a single layer on paper towels, then pat the tops of the pickles dry with more paper towels.

Whisk the egg white. Place the egg white in a medium bowl and whisk until foamy, white, and soft peaks form, about 5 minutes.

Coat the pickles in the egg white. Add the pickles to the egg white and gently stir with a spatula to coat.

Coat the pickles in the flour and cornmeal. Place the flour, cornmeal and Creole seasoning in a large zip-top bag. Seal the bag and gently shake to combine. Use a slotted spoon to transfer the pickles to the bag. Seal again and shake the bag to coat the pickles evenly in the cornmeal mixture.

Bake the pickles on the preheated pan for 10 minutes. Pour the olive oil on the preheated baking sheet. Working quickly, remove the pickles from the bag, shaking off any excess cornmeal mixture, and place on the baking sheet, making sure they are spaced evenly and not touching. Bake until golden-brown and crisp, 10 to 12 minutes. Meanwhile, make the dipping sauce.

Mix up the dipping sauce. Place all the dipping sauce ingredients in a small bowl and stir until smooth.

Serve the pickles warm with the dip. Using a thin, flat spatula, transfer the pickles to a serving platter. Serve warm with the dipping sauce.

Fried pickles are a menu staple in the South. These salty, crispy, tangy pickles are just as delicious as french fries, but pack a bigger flavor punch. But who wants to relegate something so tasty to dining out only?

That's why we're happy to share that we've totally nailed the oven-fried pickle! It's equally as tasty and crispy as its fried restaurant friend, without the hassle of heating up oil and frying in the heat of summer. Here's how you can make restaurant-worthy oven-fried pickles at home.

Image Credit: Joe Lingeman | Kitchn

What the Heck is Oven-Frying?

Oven-frying is a technique for cooking food in the oven with bit of fat, and sometimes a coating, until it takes on the characteristics of fried food. Yes, golden, crispy food is possible, and in the case of oven-fried pickles, egg white and cornmeal are both used to create a crisp coating that sticks without being fussy and bakes up into a crunchy crust that shatters when you bite into it.

Image Credit: Joe Lingeman | Kitchn

Key Steps for Crispy Oven-Fried Pickles

Dipping Sauce Is a Must

Almost every restaurant serves their fried pickles with a simple mayo dipping sauce, and these oven-fried pickles should be no exception. The dipping sauce for these oven-fried pickles is just four ingredients and can mixed up while the pickles bake.

Image Credit: Joe Lingeman | Kitchn

Serving Oven-Fried Pickles

Trust me when I say that you'll want to serve these pickles right away. Although the coating will stay crisp for about an hour out of the oven, there's just something about dipping these warm pickles into the cool dipping sauce that cannot be missed. Just like ordering these at a restaurant, you'll want to eat these before everything else anyway!

Heat the oven 425°F and preheat a baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet on the rack to preheat while you prepare the pickles.

Drain the pickles well and pat dry. Drain the pickles well. Place them in a single layer on paper towels, then pat the tops of the pickles dry with more paper towels.

Whisk the egg white. Place the egg white in a medium bowl and whisk until foamy, white, and soft peaks form, about 5 minutes.

Coat the pickles in the egg white. Add the pickles to the egg white and gently stir with a spatula to coat.

Coat the pickles in the flour and cornmeal. Place the flour, cornmeal and Creole seasoning in a large zip-top bag. Seal the bag and gently shake to combine. Use a slotted spoon to transfer the pickles to the bag. Seal again and shake the bag to coat the pickles evenly in the cornmeal mixture.

Bake the pickles on the preheated pan for 10 minutes. Pour the olive oil on the preheated baking sheet. Working quickly, remove the pickles from the bag, shaking off any excess cornmeal mixture, and place on the baking sheet, making sure they are spaced evenly and not touching. Bake until golden-brown and crisp, 10 to 12 minutes. Meanwhile, make the dipping sauce.

Mix up the dipping sauce. Place all the dipping sauce ingredients in a small bowl and stir until smooth.

Serve the pickles warm with the dip. Using a thin, flat spatula, transfer the pickles to a serving platter. Serve warm with the dipping sauce.

How To Make Oven-Fried Pickles

Serves 4

  • For the pickles:
  • 1 (16-ounce) jar

    dill pickle slices

  • 1

    large egg white

  • 1/2 cup

    yellow cornmeal

  • 1/3 cup

    all-purpose flour

  • 1/2 teaspoon

    Creole seasoning

  • 3 tablespoons

    olive oil

  • For the dipping sauce:
  • 1/4 cup

    mayonnaise

  • 3 tablespoons

    ketchup

  • 1/4 teaspoon

    garlic powder

  • 1/2 teaspoon

    freshly ground black pepper

Equipment

  • Measuring cups and spoons

  • Rimmed baking sheet

  • Gallon zip-top bag

  • Thin, flat spatula

  • Mixing bowls

  • Whisk

Heat the oven to 425°F and preheat a baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet on the rack to preheat while you prepare the pickles.

Drain the pickles well and pat dry. Drain the pickles well. Place them in a single layer on paper towels, then pat the tops of the pickles dry with more paper towels.

Whisk the egg white. Place the egg white in a medium bowl and whisk until foamy, white, and soft peaks form, about 5 minutes.

Coat the pickles in the egg white. Add the pickles to the egg white and gently stir with a spatula to coat.

Coat the pickles in the flour and cornmeal. Place the flour, cornmeal, and Creole seasoning in a large zip-top bag. Seal the bag and gently shake to combine. Use a slotted spoon to transfer the pickles to the bag. Seal again and shake the bag to coat the pickles evenly in the cornmeal mixture.

Bake the pickles on the preheated pan for 10 minutes. Pour the olive oil on the preheated baking sheet. Working quickly, remove the pickles from the bag, shaking off any excess cornmeal mixture, and place on the baking sheet, making sure they are spaced evenly and not touching. Bake until golden-brown and crisp, 10 to 12 minutes. Meanwhile, make the dipping sauce.

Mix up the dipping sauce. Place all the dipping sauce ingredients in a small bowl and stir until smooth.

Serve the pickles warm with the dip. Using a thin, flat spatula, transfer the pickles to a serving platter. Serve warm with the dipping sauce.

Recipe Notes

Make ahead: The dipping sauce can be made and refrigerated up to 1 day ahead.

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