Air Fryer Fried Pickles
Crispy, bar-style fried pickle chips made in the air fryer with a light panko coating. They cook at 380°F in about 12 minutes and come out crunchy without deep-frying. Serve hot with remoulade for an easy game-day appetizer.
Equipment
- Air fryer
- Two shallow bowls
- Tongs
- Paper towels
- Olive oil spray bottle
Ingredients
- 16 ounces dill pickle coins drained and patted dry
- 1 egg beaten
- 1 cup panko breadcrumbs
- extra-virgin olive oil lightly drizzle or spray
- remoulade sauce for dipping
Instructions
- Drain pickles completely and pat dry with paper towels.
- Press pickles between fresh paper towels to remove any remaining moisture.
- Beat the egg in the first shallow bowl until uniform.
- Pour panko breadcrumbs into a second shallow bowl.
- Preheat the air fryer to 380°F for 3 minutes.
- Dip each pickle coin in the beaten egg and shake off excess.
- Press both sides of each pickle into the panko until fully coated.
- Arrange coated pickles in a single layer in the air fryer basket; do not overlap.
- Lightly drizzle or spray olive oil over the tops of the pickles.
- Air fry for 6 minutes without opening the basket.
- Flip each pickle with tongs.
- Cook an additional 6 minutes, or until golden brown and crispy.
- Serve immediately with remoulade sauce for dipping.
Notes
- Dry the pickles thoroughly; excess moisture causes a soggy coating.
- Cook at 380°F for best browning; cooler air fryers may need up to 14 minutes total.
- For spice, mix 1/4 teaspoon cayenne into the panko; adjust to taste.
- Gluten-free option: use 3 parts almond flour to 1 part cornstarch; cook about 10 minutes.
- Pickle spears need about 14 minutes total; flip halfway.
- Reheat leftovers at 380°F for 4 minutes; avoid the microwave.