What can I say about a fried pickle, it’s battered, it’s deep fried, it’s crunchy, salty and delicious! Unfortunately for those of us watching our fried food intake, this sort of treat may be off the radar… until now that is!
My version of this oh-so-scrumptious southern favorite is spicy, gluten-free and baked instead of fried, giving it a little more flavor with a lot less fat!
- 1 jar (25 oz) dill pickle chips
- 2 eggs
- ¼ cup buffalo sauce
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp pepper
- ½ tsp crushed red pepper
- 4 cups rice chex
- ¼ cup blue cheese dressing (for dipping)
Begin by draining the juice from the pickles. Next, whisk together the eggs and buffalo sauce in a shallow bowl.
Then place the rice chex, garlic powder, paprika, black and red pepper in a food processor.
Combine until a fine crumb mixture forms then place in another shallow bowl.
Now it’s time to set up the “pickle makin’ station”.
First soak the pickle chips in the buffalo egg mixture, then toss them in the seasoned rice chex.
Next, place them on a wire rack on top of a baking sheet.
Broil on high on the middle shelf of the oven for 10 minutes.
Serve with a side of blue cheese dressing for dipping!
These will most definitely be served at my Superbowl Party in a couple of weeks!
Perfect game-day snacking for vegetarian or gluten-free friends!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.