Ingredients:

  • 16 oz jar Dill Pickle Slices (drained)
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder (for coating)
  • 1/2 teaspoon Onion Powder (for coating)
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1/2 teaspoon Kosher Salt (for coating)
  • 2 Large Eggs (lightly whisked)
  • 1 1/2 cups Panko Breadcrumbs
  • Cooking Spray (High-heat oil)
  • 1/2 cup Plain Greek Yogurt (2% or Full-Fat)
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Fresh Dill, finely chopped
  • 1 tablespoon Fresh Chives, finely snipped
  • 1 teaspoon Fresh Parsley, finely chopped
  • 1/2 teaspoon Garlic Powder (for dip)
  • 1/4 teaspoon Onion Powder (for dip)
  • 1 teaspoon White Wine Vinegar or Lemon Juice
  • 1–2 tablespoons Milk or Water (to thin dip)
  • Salt and Black Pepper to taste

Instructions:

  1. Prepare the Ranch Dip: Whisk together the Greek yogurt, mayonnaise, fresh herbs (dill, chives, parsley), garlic powder, onion powder, and vinegar/lemon juice in a small bowl. Gradually stir in the milk or water until the dip reaches your preferred consistency. Season to taste with salt and pepper, cover, and refrigerate.
  2. Drain and Dry Pickles: Drain the pickles thoroughly. Spread them out on several layers of paper towels or a clean kitchen towel and pat them aggressively dry. This is crucial for crispiness.
  3. Preheat and Prep: Preheat the oven to 425°F (220°C). Place the wire rack on the baking sheet and coat both the rack and the baking sheet lightly with cooking spray.
  4. Set Up Dredging Stations: Set up three shallow dishes. Station 1: Combine flour, smoked paprika, garlic powder, onion powder, cayenne, and salt. Station 2: Whisk the eggs thoroughly. Station 3: Place the Panko breadcrumbs.
  5. Dredge the Pickles: Working in small batches, first coat the dried pickles in the seasoned flour (Station 1), shaking off excess. Next, dip into the egg wash (Station 2), allowing excess egg to drip off. Finally, transfer immediately to the Panko (Station 3) and press firmly to ensure the breadcrumbs adhere densely to all sides.
  6. Arrange and Spray: Place the coated pickles in a single layer on the prepared wire rack. Generously spray the tops of the pickles with cooking spray until visibly saturated.
  7. Bake and Serve: Bake for 10 minutes. Remove the tray, carefully flip each pickle slice, and spray the newly exposed side generously with cooking spray. Return to the oven and bake for another 8 to 10 minutes, or until deeply golden brown and crispy. Serve immediately alongside the chilled Herb Ranch Dip.