|Photo Credit: Full Flavor Food|
- 3 large kosher dill wholes
- 3 eggs
- 3 tablespoons of milk
- 1 cup all purpose flour
- 1/2 cup of bread crumbs
- 1/4 cup panko crumbs
- 1/2 cup finely shredded cheddar cheese
Preheat your oven to 425 and slice your dills into 1/4 inch slices. Take three small mixing bowls and put flour in one, the milk and eggs (beaten) in the second, and combine the bread crumbs, panko, and cheese in the third.
Coat each pickle first with the flour, then with the egg/milk mixture, and then with the breadcrumb/cheese mixture. Place coated pickles on a greased cookie sheet. Bake pickles at 425 degrees for 7-10 minutes or until desired crispiness is achieved.
Add a side of ranch dip and ENJOY!
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