Let Me Tell You About These Air Fryer Pickles...
If you’ve never had fried pickles, just imagine a crunchy, salty, tangy little bite of heaven—and yes, I’m serious, I used to think pickles were just for burgers and sandwiches too. Then I visited my cousin in Nashville and she convinced me to try fried pickles at this hole-in-the-wall bar (honestly, the decor looked like your grandma’s living room, but the food? Out of this world). The first time I made these air fryer fried pickles with crispy coating at home, I made a total mess. Flour everywhere. Pickle juice on the cat. But I learned, and now I can’t stop making them. Seriously, I do these for game nights, movie nights, random Tuesdays…you get the idea.
Why You’ll Love This Recipe (or At Least Why I Do)
I make these whenever I need a crunchy snack but don’t want to deep fry (oil splatters are my nemesis; also, who has time to clean up all that?). My family goes crazy for these because they’re weirdly addictive—like, you’ll eat a handful and then, before you know it, the whole batch is gone. Plus, with the air fryer, I don’t have to heat up the kitchen, which in a Texas summer is a literal blessing. Oh, and if you’ve ever tried to get that perfect crispy coating and ended up with a soggy mess, well, me too. But this method actually works—and yes, I’m patting myself on the back just a little here.
So, What Do You Need?
- 1 jar dill pickle chips (slices, not spears! Though, to be honest, I’ve used spears in a pinch. They’re just messier.)
- ½ cup all-purpose flour (I sometimes swap in gluten-free flour for my friend Sam—works fine)
- 2 large eggs (or honestly, 3 medium; I never notice the difference)
- 1 cup panko breadcrumbs (my grandmother swore by the regular kind, but panko gives the best crunch, trust me)
- ½ cup cornmeal (adds extra crispiness, but you can just do extra breadcrumbs if you’re out)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or cayenne if you like it spicy; sometimes I do half and half)
- Salt and pepper to taste (sometimes I get fancy with flaky sea salt, but regular table salt is fine too)
- Cooking spray (I’ve even used olive oil spray—works fine)
Let’s Do This: My Not-So-Perfect Directions
- Preheat your air fryer to 400°F. Or don’t—I’ve started without preheating and honestly, it still works, but maybe add 2 minutes to the cook time.
- Drain the pickles and pat them dry with a clean tea towel. (This is important—if you skip it, you’ll get soggy coating. Learned this the hard way, like three times.)
- Set up three bowls: one with flour, one with beaten eggs, one with the panko, cornmeal, garlic powder, paprika, salt and pepper all mixed together. (Or just dump the spices in with the flour—on second thought, I prefer them in the breadcrumbs for extra flavor.)
- Now, dunk each pickle slice in flour (shake off the extra), then into the egg, then into the panko/cornmeal mix. Press gently so it sticks. This is where I usually sneak a taste—raw pickle, not the coating. No shame.
- Arrange the coated pickles in a single layer in your air fryer basket. Don’t crowd them, or you’ll end up with a few soft ones. (If you need to do two batches, just do it—it’s worth it.)
- Spritz pickles with cooking spray. Don’t drench, but don’t be shy either.
- Air fry for about 8-10 minutes, flipping halfway. They’re done when golden and crispy. Don’t worry if some look darker—that’s just extra crunch.
Some Notes (a.k.a. What I’ve Learned From Messing Up)
- If you skip drying the pickles, the breading slides right off. Ask me how I know…
- Sometimes the first batch isn’t as crispy—just let them cool a sec and they crunch up (no idea why, but I roll with it).
- Egg wash too thick? Add a splash of milk. I discovered this after cracking a double-yolk egg and making a gooey mess.
Variations I’ve Tried (And One I Regret)
- I once used spicy ranch seasoning in the breadcrumb mix—wow, that was good, like a little kick in each bite.
- Sweet pickle chips: tried it once, not a fan. Maybe you’ll like it?
- For a gluten-free batch, just swap flour and breadcrumbs for their GF counterparts. Tastes the same, honestly.
- Crushed potato chips in place of panko? Actually, pretty great. But a bit salty, so ease up on the salt.
About the Equipment (Don’t Stress)
I use a basic basket-style air fryer, but I’ve made these in a toaster oven with an air fry setting too—just up the cook time a smidge. If you don’t have cooking spray, brush on a little oil with a pastry brush or heck, use a paper towel. Once, in a pinch, I used a fork to press the crumbs in. Worked fine, though a bit fiddly.
How to Store—But Will You Need To?
Technically, you can store these in an airtight container in the fridge for up to 2 days. Recrisp them in the air fryer for a few minutes. But honestly, in my house, these never last more than a day. They lose a little crunch when stored, but still taste good. Actually, I think the flavor mellows and gets better—your call.
How I Serve These (And My Family’s Dipping Ritual)
We do a big platter with ranch and extra hot sauce on the side (my friend Jess swears by Hidden Valley Ranch; I prefer something homemade like this recipe). I’ve been known to serve these with burgers as a crunchy side, or even tucked into a sandwich (try it once).
Lil’ Pro Tips (Because I’ve Goofed Up Enough)
- Don’t rush the breading. I once tried to speed through with wet pickles and the coating slid off. Sad times.
- Let the pickles stand for 2-3 minutes after air frying. They crisp up a bit more, and you won’t burn your tongue. Ask me how I know.
- Don’t skip the cooking spray. I did once (ran out), and it was just not the same crunch.
FAQ: The Stuff People Actually Ask Me
Can I use whole pickles and slice them myself?
Totally. Sometimes I do this when I’ve got a giant jar in the fridge—just slice them about ¼-inch thick. If they’re super juicy, let them sit on a paper towel for a minute.
Can I make these ahead?
Sort of. You can bread the pickles and keep them in the fridge for an hour or two, but don’t air fry until you’re ready to eat. Reheating works okay, but nothing beats fresh.
What if I don’t have panko?
Honestly, regular breadcrumbs work, or even crushed crackers or potato chips. I’ve tried them all. Panko is just crunchier.
Why is my coating falling off?
Usually it’s because the pickles are too wet, or you didn’t press the crumbs in. Sometimes I just accept a little mess—it’s homemade, after all.
Random note—did you know fried pickles are a Southern invention? That explains why my aunt in Louisiana always made them at every family reunion.
Ingredients
- 1 cup dill pickle chips, drained and patted dry
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Cooking spray
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Set up three bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs, garlic powder, paprika, and black pepper.
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3Dredge each pickle chip in flour, dip in the egg mixture, then coat with the seasoned panko breadcrumbs.
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4Arrange the coated pickles in a single layer in the air fryer basket. Lightly spray with cooking spray.
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5Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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