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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Coat a baking sheet with cooking spray; set aside.
In a small bowl, whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
In a food processor combine breadcrumbs, cornmeal, paprika, pepper to taste and garlic powder; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.
Working in batches, add a few buttermilk-coated pickles to the breadcrumb mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and breadcrumb mixtures.
Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.