http://zachspuckler.com/oil-free-fried-pickles-vegan/

1 Jar Dill Pickle Spears 1 - 1½ Cups Vegan Bread Crumbs Batter Ingredients 1 Cup Almond Milk ½ Cup Whole Wheat Flour 1 Tbsp Soy Sauce 2 tsp Sriracha Sauce 2 tsp Vegan Worcestershire Sauce 1 tsp Onion Powder 1 tsp Garlic Powder ¼ tsp Cayenne Pepper

Preheat the oven to 325 degrees Drain the pickles and pat them so that the batter will stick to them! Place all the batter ingredients together in a bowl and whisk until well combined. Lay the breadcrumbs out on a large plate or baking sheet, starting with just ½ cup and adding new crumbs as you need them. This will help prevent clumping. With a pair of tongs (or your hands - if you want to be like me!) dip the spears into the batter, shake of the excess, then roll in the breadcrumbs until they have a thin layer of crumbs on the outside. Place the pickles on a baking sheet lined with parchment paper Cook for 20-25 minutes, until the batter is full cooked and starts to crisp. Serve hot with a dipping sauce, like my Buffalo Ranch and enjoy!