Oven Fried Pickles with Buttermilk Ranch Dip

Oven Fried Pickles with Buttermilk Ranch Dip

How To Make Oven Fried Pickles with Buttermilk Ranch Dip

These oven fried pickles are baked until crisp and golden, paired with ranch dip made with sour cream, buttermilk, and a dash of vinegar.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



  • 32ozsliced oval dill hamburger pickles,48 slices
  • ½cupPanko crumbs
  • ¼cupcornmeal
  • ¼cupflour
  • ¼tspsmoked paprika
  • ½tspchipotle powder
  • ¼cupdried parsley
  • tspkosher salt
  • 1large egg
  • 1large egg white
  • 1tspolive oil spray

For Ranch Dip:

  • ¼cupfat free sour cream
  • ¼cupfat free Greek yogurt
  • 1tbsplight mayo
  • ¼tspgarlic powder
  • ¼tsponion powder
  • ½tbspfresh chives,chopped
  • ¼tspsalt
  • freshly ground pepper,to taste
  • 1tspwhite balsamic vinegar
  • cup1% low fat buttermilk


  1. Make ranch dip by combining all the dip ingredients. Refrigerate until pickles are done.

  2. Place pickles on paper towels to drain.

  3. Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.

  4. Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.

  5. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.

  6. Heat oven to 450 degrees F along with 2 baking sheets.

  7. When the oven reaches the temperature, remove baking sheets and spray with olive oil spray. Place pickles on the baking sheets and spray the tops of the pickles with more oil.

  8. Bake for 8 to 10 minutes. Turn and spray more oil if needed, then cook for an additional 5 minutes.

  9. Remove pickles from the cooking sheet and serve hot with dip.


  • Calories: 351.07kcal
  • Fat: 18.14g
  • Saturated Fat: 6.51g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 7.69g
  • Polyunsaturated Fat: 1.14g
  • Carbohydrates: 12.74g
  • Fiber: 0.87g
  • Sugar: 1.35g
  • Protein: 32.11g
  • Cholesterol: 120.02mg
  • Sodium: 268.28mg
  • Calcium: 78.22mg
  • Potassium: 497.50mg
  • Iron: 3.75mg
  • Vitamin A: 26.30µg
  • Vitamin C: 1.23mg
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