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!