Un-fried Pickles

1. 1

   Place an oven rack in the middle position and preheat the oven to broil.

2. 2

   Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

3. 3

   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.

4. 4

   In a large bowl, combine the breadcrumbs and Parmesan.

5. 5

   Drain the dill pickles and pat dry with paper towels.

6. 6

   Working in batches, toss the pickles in the egg mixture so they are fully coated.

7. 7

   Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture.

8. 8

   Toss to fully coat.

9. 9

   Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

10. 10

    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.

11. 11

    Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.

12. 12

    Serve warm with the Diamond Sevens Ranch dressing.

13. 13

    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.

* Per serving · 4 servings · Values may vary.