Easy Gluten-Free Fried Pickles

Step 1

Place the dill pickle spears on paper towels to absorb excess moisture. While they sit, set up the breading station. Place the gluten-free flour in one bowl, the egg, milk, pickle juice, and half of the spices whisked together in a second bowl, and the breadcrumbs with the other half of the spices in a third bowl. Prepare a large plate or baking sheet with parchment paper.

Step 2

Pat the pickles dry before beginning. One at a time, take a pickle spear and completely coat it in the gluten-free flour. Then dip the floured pickle in the egg mixture, flipping to coat all sides. Let the excess liquid drip off and place the pickle in the breadcrumb bowl. Sprinkle with breadcrumbs and gently pat on all sides so the pickle is fully breaded. If you want extra crispy pickles, dip the breaded pickle back in the egg mixture, then in the breadcrumbs again. Place on the baking sheet and repeat with the rest of the pickle spears.To avoid sticky breadcrumbs, try using the “wet hand, dry hand” technique, where one hand is reserved for dipping the pickle in the flour and breadcrumbs, and the other coats it in the egg.

Step 3

Once all pickles are breaded, place the baking sheet in the freezer for at least 30 minutes for the breading to solidify. Feel free to make the pickles ahead and keep them in the freezer for when you're ready to bake. If so, freeze the pickles solid on the baking sheet, about 2 hours, then transfer to a closed container to keep in the freezer for up to 3 months.

Step 4

Oven Instructions: Preheat the oven to 425ºF. Arrange the pickles on a wire rack on top of a baking sheet. Drizzle with avocado oil or cooking spray. Bake for 15-20 minutes until crisp. They may need a few extra minutes if completely frozen.Air Fryer Instructions: Preheat the air fryer to 375ºF. Spray the basket with avocado oil or cooking spray. Place the pickles in the basket with 1-2cm of space between them. You may have to do multiple batches. Spray the tops of the pickles with oil. Air fry for 13-15 minutes until crispy. They may need a few extra minutes if completely frozen.

Step 5

Remove to a platter and serve immediately with ranch dressing and a garnish of parsley or fresh dill. Enjoy!