Oven Fried Pickles are delicious, crunchy breaded pickle spears that are just like your favorite pub snack except they’re baked in the oven instead of fried. These crispy baked pickles make a great appetizer perfect for dipping and are always a crowd pleaser!
Pickle lovers, this recipe is for you! Your favorite crispy dill pickles get an upgrade here with a delicious, savory breading. These Oven Fried Pickles make those pickles extra crunchy and extra tasty!
As far as fun appetizers go, this one is as fun and as easy as it gets. You get to munch on delicious dill pickles that are delicious on their own but they get taken up another notch with a delicious, crunchy coating. It pairs well with a variety of dipping sauces too so you can have fun testing out dips like ranch dressing, Tzatziki Sauce, honey mustard sauce, and so much more.
You can make this pub favorite snack easily at home and it is much healthier too since they are baked in the oven and not deep fried. That means you can munch on more of them without the guilt, right?
Another bonus? It takes less than 30 minutes to make these crispy pickle spears which means you don’t have to wait long to start munch on this snack!
Why we love Oven Fried Pickles:
- They make a great appetizer for all sorts of occasions including Game Day, patio parties, movie nights, etc.
- You get crispy, crunchy pickles without needing to deep fry!
- Since they aren’t deep fried, they are much healthier than pub versions of this snack.
- This appetizer is fun and dippable. You can serve it with a variety of dips, depending on your preference.
- Pickle lovers will love this app! If you aren’t a pickle lover, you can easily swap a few zucchini spears in for the pickles to satisfy those picky guests. I actually adapted this recipe from my Baked Parmesan Zucchini Fries recipe.
- They’re downright delicious!
Ingredients in homemade Oven Fried Pickles
- Dill Pickles: I use a jar of whole pickles for this recipe that I cut into spears (cutting lengthwise into quarters to make 4 spears out of each pickle). This recipe can easily be adapted to make pickle chips by slicing the pickles into round chips instead. You can buy the pre-sliced pickles as well to save yourself from having to slice them yourself.
- Flour: The pickles are dipped in flour first. This helps coat them so that the breading can stick to them instead of sliding right off.
- Eggs: After I dip the pickles in the flour, the pickle spears are dipped into whisked eggs. The egg sticks to the flour coating and will help the panko mixture adhere to the pickle slices.
- Panko breadcrumbs: Gives the pickles their signature crunch. I season the panko bread crumbs, adding additional flavor in addition to the texture they provide. If you wish to, you can substitute regular bread crumbs instead but they do not get crunchy like panko does.
- Olive oil: I’ve recently started adding a little olive oil to by panko breadcrumb mixture in breaded recipes. I find this helps the breading get nice and golden brown as if it has actually been fried. I find it works better than using a cooking spray on the food and is healthier (olive oil is a healthier oil than those typically found in cooking sprays).
- Seasoning: paprika, onion powder, dried dill, salt, and black pepper. You can easily adjust these seasonings to suit your tastes. You can add garlic powder or if you like a bit of heat, you can add some cayenne pepper or even a splash of hot sauce to the whisked eggs.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Oven-Fried Pickles
- Prepare the baking sheet. Preheat oven to 425F and line a large baking sheet with parchment paper or lightly spray a nonstick cooking rack with oil and set it on your baking sheet. [If you are using a wire rack over your baking sheet, you do not need to flip the pickles when baking.]
- Prepare the breading. In a shallow bowl or pie plate, place the flour. In a second shallow bowl or pie plate, place the whisked eggs. In a third shallow bowl or pie plate, mix the panko breadcrumbs, olive oil, onion powder, paprika, dill, salt and black pepper in a bowl.
- Dip the pickles. Working with one pickle spear at a time, dip each pickle spear in the flour first, then the egg, and finally in the panko mixture. Arrange the breaded pickles on the prepared baking sheet, being careful not to overlap.
- Bake. Bake for about 15 minutes or until golden brown, flipping the pickles halfway through the cooking time.
Can you air fry these breaded pickles?
You can easily adapt this recipe to air fry them in stead of oven bake them. Since air fryer baskets are considerably smaller than a sheet pan, you will have to cook them in batches.
Air fry temperatures can vary so you will need to adjust to suit your own appliance. I cook the breaded pickle spears at 400F for about 8 minutes.
Can you make vegan breaded pickles?
This recipe can easily be adapted to be vegan friendly. My recipe is mostly vegan except for the use of eggs in the breading. To make the breading vegan, you can substitute the whisked eggs for a non-dairy milk.
Dips for Oven Fried Pickles
There are so many dip options you can serve with oven fried pickles, you truly can customize this appetizer to suit your own taste.
Among my favorites are ranch (always a hit), honey mustard sauce, Tzatziki Sauce, or a Parmesan Dill Sauce (which I make from mixing mayo, Greek yogurt, dried dill, Parmesan cheese, and salt and pepper).
These crispy pickles make a great snack. I hope you enjoy this recipe as much as we do!
Looking for more appetizer recipes for your next party? Check out:
Oven Fried Pickles
- 1 jar pickles cut into spears
- 1/2 cup flour
- 2 large eggs whisked
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 2 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 425F and line a baking sheet with parchment paper or lightly spray a nonstick cooking rack with oil and set it on your baking sheet. [If you are using a wire rack over your baking sheet, you do not need to flip the pickles when baking.]
- In a shallow bowl or pie plate, place the flour.
- In a second shallow bowl or pie plate, place the whisked eggs.
- In a third shallow bowl or pie plate, mix the panko breadcrumbs, olive oil, onion powder, paprika, dill, salt and black pepper in a bowl.
- Working with one pickle spear at a time, dip each pickle spear in the flour first, then the egg, and finally in the panko mixture. Arrange the breaded pickles on the prepared baking sheet, being careful not to overlap.
- Bake for about 15 minutes or until golden brown, flipping the pickles halfway through the cooking time.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.