- 1 Jar Refrigerated Pickle Spears (I used Claussen)
- 1/4 C Cornmeal
- 1/4 C Panko Bread Crumbs
- 1/4 tsp Black Pepper
- 1/2 tsp Seasoned Salt
- Pinch Cayenne Pepper
- 1 Egg White
- Heavy Dash Red Pepper Sauce (I used Tabasco)
Preheat the oven to 450 degrees. Remove the pickle spears from the jar and place on several paper towels. Blot to remove most of the moisture.
While those sit out, combine the egg white and red pepper sauce in a small shallow bowl. In another shallow bowl combine the cornmeal, panko breadcrumbs, seasoned salt, pepper and cayenne pepper.
One at a time dip the spears into the egg white mixture; then dredge in the cornmeal mixture. Shake off excess coating and place in a glass baking dish sprayed with non-stick spray. Repeat until all pickles are coated.
Place the baking dish in the preheated oven for 15-20 minutes or until the pickles are no longer soggy to the touch and the coating barely begins to brown. Prepare the dipping sauce while they bake.
Cayenne Ranch Dipping Sauce
Recipe and Photos by Pinch, Dash and Sprinkle
- 1/4 C Fat-Free Ranch Salad Dressing
- Sprinkle of Cayenne Pepper
- Heavy Dash of Seasoned Salt
- 1/8 tsp Black Pepper
- 1/2 tsp Dried Parsley
Combine all ingredients in a small bowl and stir to combine. If time allows, refrigerate for 1-2 hours to meld flavors. Serve with warm oven fried pickles.