» Cooking spray
» 1 (16-oz) jar dill pickle slices
» 2 large eggs
» ½ cup all-purpose flour » 1 Tbsp Worcestershire sauce
» 1 tsp garlic powder
» 1 tsp chili powder
» 1 tsp hot sauce (like Tabasco)
» Salt and black pepper, to taste
» 1 cup panko bread crumbs
» ½ cup grated Parmesan cheese
» Ranch dressing (optional) 1. Spray a rack with cooking spray; place on baking sheet. Put sheet with rack in center of oven; preheat oven to broil. Drain pickles.
2. Whisk eggs, flour, Worcestershire, garlic powder, chili powder, hot sauce, salt and pepper in a medium bowl. 3. Combine bread crumbs and cheese in a large bowl.
4. Remove heated rack/baking sheet from oven. One at a time, dip pickles in egg mixture to coat, allowing excess to drip off. Dip in bread crumb mixture, pressing to help crumbs adhere. Lay pickles
in an even layer onto prepared rack. Return to oven and broil 3-4 minutes on each side. Serve with ranch dressing, if desired.
Serves 10 to 12. FRIED PICKLES: ALISON ASHTON; YEARWOOD: NEILSON BARNARD/ GETTY IMAGES FOR FOOD NETWORK SOBE WINE & FOOD FESTIVAL
“After losing my dad to complications from diabetes and my mom to cancer, and then turning 50 myself, I had to take a really hard look at what I want my future to look like. Although we can't control everything that happens to our bodies, we have the opportunity to control a lot more than we think - and food is a great place to start." - Trisha Yearwood
Reprinted from Trisha’sTable