I think we can all agree that anything fried tastes pretty amazing. I mean, look at all the buzz the county fair generates just by frying Snickers bars and Twinkies and pizza and Kool-Aid (yeah that’s a thing). That buzz is there because that stuff is delicious! Unfortunately, I feel pretty terrible after eating stuff like that, so even though I like the “occasional” indulgence I usually avoid excessive amounts of fried bits. I’d rather eat my weight in cheese. Or peanut butter.
So, this leads me to the recipe you now have before you. Oven “frying” cuts back on the amount of fat in these tasty little buggers so it becomes less of an indulgence and more of just your average Sunday snack!
Using oat flour as the first step in the breading procedure is a more healthful approach because it increases the fiber content, and since the pickle is so intensely flavored on its own… you don’t even notice the switch (also… gluten-free!). Toasting the panko beforehand will intensify the crunch which is the best part of any fried food anyway. Switch to gluten free panko breadcrumbs for an entirely gluten free snack!
The next challenge to tackle was the necessary dipping sauce that accompanies all proper fried food. They are usually made with mayonnaise as the number one ingredient which is gonna take this right back into county fair territory. So I used a combination of olive oil mayo and 0% (nonfat) Greek yogurt which preserves the creamy mouth-feel while cutting calories and fat. Mixing it with a flavorful all natural chipotle barbeque sauce is the perfect mix of creamy, spicy and tangy.
Your heart and taste buds will thank you.
Oven Fried Pickles with Chipotle Barbeque Aioli
Ingredients
- 12 ounces sliced sandwich pickles whichever brand you prefer
- 1/3 cup oat flour
- 1 egg
- 1 cup panko breadcrumbs
- olive oil spray
- salt and pepper
For the Chipotle Barbeque Aioli
- 1 1/2 tablespoons olive oil mayonnaise
- 1 1/2 tablespoons 0% Greek yogurt Fage
- 1 tablespoon chipotle barbeque sauce I love this one
Instructions
- Preheat the oven to 425 degrees and set up a rack in the middle of the oven. Drain and pat dry the pickles.
- Place the panko in a skillet on the stove and toast over low heat until golden brown, about 5 minutes.
- Set up a breading station with the oat flour, followed by a seasoned egg, then the toasted panko, and finally a sheet pan to place your pickles on. Make sure to lightly whisk the egg so it is easy to get an even coating.
- Now comes the messy part. Coat a pickle in the flour, dusting off the excess, then coat in the egg and finally coat with the panko. Continue dipping, coating and brushing until all of your pickles have made their way onto the sheet pan.
- Spray each pickle with a little bit of olive oil and place in the oven. Bake until golden brown, about 6-10 minutes.
- Meanwhile, whisk together the mayo, greek yogurt and barbeque. Taste and season with salt/pepper according to your preference.
- Remove pickles from the oven, dip in sauce, jam in your mouth and repeat until satisfied!
