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| 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
Directions:
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!
For more recipes like the one featured above visit Full Flavor Food or follow them on Twitter (@FullFlavorFood).
If you have a favorite game day recipe you'd like to share e-mail it and a picture of the dish to gridirongirlxo@gmail.com and it could be featured on a future Tailgate Tuesday post.




