- 1 jar pickle slices (we like to use dill pickles)
- 1 cup panko breadcrumbs
- 1/3 cup Adam McKenzie Garlic Junky Rub
- 1/2 stick melted butter
- 1/2 cup flour
- 2 eggs, beaten
- Preheat your Traeger grill to 450°.
- On a cookie sheet lined with paper towels, arrange pickle slices in a single layer. Allow them to dry out for about 10 minutes while you prepare everything else.
- In a bowl, combine melted butter, panko and Garlic Junky seasoning. Stir to combine and set aside.
- In a second bowl, place flour.
- In a third bowl, beat eggs until well mixed and slightly fluffy.
- Prepare a cookie sheet, lined with parchment paper.
- Working in batches, dip the dried pickles in the flour, then in the beaten eggs and then in the panko mixture.
- Transfer dipped pickles to the prepared cookie sheet.
- Place cookie sheet in the hot grill and allow to cook for about 15 minutes, until golden brown and crisp.
- Serve with your favorite frickle dip (mine is ranch).