Unfried Pickles from Trisha Yearwood

I found this on the cooking show from Trisha Yearwood.  They look yummy, I haven't tried them yet but am going to.

Un-fried Pickles

2 large eggs

1/3 cup all-purpose flour

1 Tblsp Worcestershire sauce

1 tsp hot sauce, such as Tabasco

1 tsp chili powder 

1 tsp garlic powder

Kosher salt and freshly ground pepper

1 cup Panko breadcrumbs

1/2 cup grated Parmesan

one 16-oz jar sliced dill pickles

Ranch Dressing (recipe follows below)

Diamond Sevens Ranch Dressing:

1 cup mayonnaise

1/4 cup milk

1 1/2 tsp apple cider vinegar

2 tsp chopped fresh parsley

1 tsp chopped fresh dill

1 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp garlic salt

1/2 tsp onion powder

1/2 tsp black pepper

Directions for dressing:

in a blender blend mayo with milk, vinegar, parsley , dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield 1 1/2 cups

Directions:

Place an oven rack in the middle position and preheat the oven to broil.  Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder, and a pinch of salt and pepper in med bowl.  

In a large bowl, combine the breadcrumbs and Parmesan.

  

Drain the dill pickles and pat dry with paper towels.  Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess drip off, and transfer to the breadcrumb mixture.  Toss to fully coat. Spread the pickles out on prepared cooking rack in a single layer (with none overlapping)

Place the baking sheet on the middle rack in oven and broil until the tops of the pickles are crisp golden brown, about 4 minutes.  Flip the pickles and continue to cook until crisp golden brown all over, about 4 min

Serve warm with ranch dressing