Air Fryer Fried Pickles Recipe
Crisp, tangy pickle chips coated in a seasoned panko crust and air-fried to golden perfection — a quick, lower-oil appetizer that’s perfect for parties, game day, or snack time. (SEO-friendly: Air Fryer Fried Pickles Recipe for crispy, healthier fried pickles.)
Ingredients
- 12 –16 dill pickle chips about 12 oz / 340 g jar, drained and patted dry
- 1 ½ cups panko breadcrumbs about 75 g
- ½ cup all-purpose flour about 60 g — or gluten-free flour blend for GF
- 2 large eggs beaten
- 2 tablespoons whole milk or buttermilk
- 1 teaspoon Dijon mustard optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- Olive oil spray or neutral oil spray canola/avocado for misting
- — Optional dipping sauce Ranch-style remoulade:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon chopped fresh dill or 1 tsp dried dill
- 1 teaspoon lemon juice
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional: 1 tsp pickle juice for extra tang
Instructions
- Prep pickles: Drain pickle slices and spread on paper towels. Pat both sides dry until surface moisture is removed. For best results, chill for 10–15 minutes uncovered to help firm them.
- Preheat air fryer: Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Preheating helps the crust set quickly and reduces sloughing.
- Set up breading station: Arrange three shallow bowls/plates:
- Bowl A: flour (lightly season with a pinch of salt)
- Bowl B: eggs + milk + Dijon (beat until smooth)
- Bowl C: panko + paprika + garlic powder + onion powder + cayenne (if using) + salt + pepper
- Dredge: One by one, dredge each pickle slice in flour (shake off excess). Dip into the egg mixture, letting excess drip off. Press into the panko mixture, coating both sides thoroughly. For an extra-crispy double crust, dip back into the egg wash briefly and press into panko again.
- Rest breaded pickles: Place coated pickles on a wire rack or sheet pan and let rest for 5–10 minutes. This helps the coating adhere and reduces flaking during cooking.
- Spritz with oil: Lightly mist both sides of the breaded pickles with an oil spray — a fine, even coat is enough. Avoid heavy dousing.
- Air fry in single layer: Arrange pickles in a single layer in the preheated air fryer basket with small gaps between each. Work in batches to avoid overcrowding.
- Cook: Air fry at 375°F (190°C) for 6–9 minutes total, flipping once around the halfway point (3–4 minutes). Cook until deep golden-brown and crisp at the edges. Thicker spears or slices may need 10–12 minutes.
- Rest & serve: Transfer cooked pickles to a wire rack for 1–2 minutes to firm up. Serve hot with your choice of dipping sauces (classic ranch, spicy remoulade, or sriracha-yogurt).
Notes
- Pickle choice: Firm dill chips work best for a classic tang. Bread-and-butter chips give a sweeter contrast. Avoid very soft pickles.
- Adhesion trick: Always flour first, then egg, then panko — the flour creates a tooth for the egg to stick. Resting after breading makes a big difference.
- Oil: Use a light mist of oil to achieve the golden crust. If you prefer to avoid added oil, you can still air-fry, but expect slightly less golden browning.
- Make-ahead: You can bread pickles and refrigerate them uncovered on a sheet pan up to 4 hours before cooking. Do not leave at room temperature for long.
- Re-crisping: Reheat leftover fried pickles in the air fryer at 350°F (175°C) for 2–4 minutes until crisp — don’t microwave.
- Dietary swaps: Use gluten-free panko + GF flour for a gluten-free version. For vegan: substitute an aquafaba wash or a thick plant-based batter and vegan panko; serve with vegan dip.
- Double-coating: For a thicker, crunchier bite, double-dip in egg and panko (egg → panko → egg → panko).
- Serving ideas: Serve with a flight of dips (ranch, spicy remoulade, honey-mustard) and lemon wedges and a scatter of chopped chives or dill.