INGREDIENTS
1 c. panko crumbs
1/4 c. freshly chopped dill
2 tablespoons of melted butter
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher Salt
Freshly ground black pepper
1/2 c. all-purpose flour
2 large eggs
1 c. Gherkin slices, dried with paper towels.
Ranch dressing, for dipping
DIRECTIONS
Preheat the oven to 450° and line a large baking sheet with parchment paper. In a shallow bowl, stir together the bread crumbs, dill, melted butter, garlic powder and pepper and season with salt and pepper. Place the flour in another shallow bowl. In a third bowl, beat the eggs.
Working in batches, mix the pickles in the flour until lightly coated, then dip them in the eggs, and then mix them into the panko mixture until completely coated.
Place the pickles on a prepared baking sheet and bake until golden and crisp, about 15 minutes.
Serve with the ranch.