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Nutrition Facts
Serving Size 161 g
(Approx. 10 Servings)
Amount Per Serving
Calories 150 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 950 mg 40%
Total Carbohydrate 31 g 10%
Dietary Fiber 1 g 4%
Sugars 9 g
Protein 8 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oven "Fried" Sriracha Pickles
Prep Time
15 minutes
Cook Time
7 minutes
Total Time
22 minutes
10  People


Recipe makes 10 Servings

20 Byers' Best Sriracha Dill Spears
1 cup(s) all-purpose unbleached flour
3 large eggs
1 Tbsp Sriracha
2 cup(s) H-E-B Roasted Garlic Panko
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Heat oven to broil. Place oven rack about 12 inches from top broiling element.
Place a wire rack on a baking sheet.
To coat pickles: Place flour in a bowl. Crack eggs and whisk together with Sriracha in a second bowl. Place bread crumbs in third bowl.
Remove pickles from jar. Blot dry on paper towel.
Coat pickles in flour, then egg and finally, press bread crumbs gently into egg coating on pickles to evenly coat. Place pickles on rack on baking sheet.
Broil 2-3 minutes each side until golden brown and crispy. Serve with ranch dressing if desired.


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