Description
Air Fryer Fried Pickles are crunchy, tangy, and irresistibly snackable. This air fryer version gives you all the crisp with less oil. Serve with a quick creamy dip for the ultimate appetizer.
Ingredients
Scale
1 cup sliced pickles
2 large eggs
3 tablespoons flour
1 tablespoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
1 cup panko breadcrumbs
Dip:
¼ cup sour cream
¼ cup mayonnaise
½ teaspoon salt
½ teaspoon black pepper
¼ cup minced onions
1 clove garlic (minced)
1 teaspoon dried dill (optional)
Instructions
- Lay down a couple of sheets of paper towels. Arrange the pickle slices on the paper towels and place more paper towels on top. Let them sit for a few minutes to absorb excess moisture.
- In a shallow dish whisk together the eggs, flour, hot sauce, salt, and black pepper.
- In another shallow dish add the panko breadcrumbs.
- Working one pickle at a time, dip each pickle slice into the egg mixture (ensuring it’s well coated), then roll it in the panko breadcrumbs until evenly coated. Transfer each coated pickle to a baking sheet or plate.
- Pre-heat your air fryer to 400 °F (about 200 °C).
- Place the breaded pickles in a single layer in the air fryer basket, making sure there’s space between each slice (don’t overcrowd). Lightly spray or drizzle oil over the coated pickles.
- Air-fry for 5–7 minutes. Then flip each pickle slice, spray lightly again, and air-fry for another 5–7 minutes, or until golden brown and crispy.
- While the pickles are cooking, prepare the dip: in a small bowl combine sour cream, mayonnaise, salt, pepper, minced onions, garlic, and optional dried dill. Mix until smooth.
- Once the pickles are done, serve them immediately with the dip. Enjoy!
Notes
Pat pickles dry well for best crisp.
Adjust seasoning to taste.
Serve immediately for maximum crunch.
Store leftovers in fridge up to 3 days; reheat in air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 167
- Sugar: 2g
- Carbohydrates: 12g
- Protein: 4g