Oven-FRIED Crispy DILL PICKLES
1 (24-oz.) jar dill pickles, spears or cut into slices
1/2 cup panko bread crumbs………………………..1/2 cup flour
1/2 cup cornmeal……………………………….……......1/4 cup dry bread crumbs
1 tsp. Kosher salt……………...………………….....……1/2 tsp. garlic powder
1/4 tsp. cayenne pepper………………………….……1/2 tsp. smoked paprika
2 large eggs…………………………………………….........Ranch dressing (for dipping)
Buttery or olive-oil non-stick cooking spray
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Preheat oven to 450° and line a large baking sheet with foil; spray foil well with buttery or olive oil non-stick spray. Pat pickles totally dry with paper towels (must be very dry to crisp up well).
Set out 3 shallow bowls on the counter. Put the flour, cornmeal, salt and cayenne pepper in the 1st bowl, and stir to mix well. * Put the eggs in the 2nd bowl, and beat slightly with a fork * Put the panko, cornmeal, garlic powder, and paprika in the 3rd bowl, and stir to mix well.
Coat each pickle in the flour. (You MUST do this, or the crunchy coating will slide off the pickles later.) Then fully coat pickles in egg and then the panko mixture. (You may need to press down to have the crumbs adhere.)
Lay the pickles out on the baking sheet and generously spray them with the non-stick spray. This will help them brown. Bake them in a 450 degree F oven for 15-25 minutes or until they are crispy, brown and delicious. (Time will depend on your oven and whether you have thin slices or thicker spears.)
Serve them warm with Ranch dressing for dipping