Air Fryer Fried Pickles
I make a batch of air fryer fried pickles whenever I want a crunchy, tangy snack that’s faster and cleaner than deep-frying. Thinly sliced dill pickles get a seasoned flour, egg, and cornmeal-breadcrumb coating, then crisp up in the air fryer in about 10–12 minutes. They’re perfect for game day, a casual appetizer, or a fun side with burgers — and you’ll love how little oil and fuss they require. For another quick air-fryer starter, try this air fryer fried pickles twist I experimented with recently.
Why you’ll love this dish
Crispy on the outside, tangy on the inside — air fryer fried pickles give you that addictive diner-style crunch without the grease of deep frying. They’re quick to assemble, inexpensive (most kitchens have these pantry ingredients), and kid-approved. Make them for parties, as a bar snack alternative, or to add crunch to a casual dinner spread.
“These are irresistibly crunchy and surprisingly light — a perfect game-day snack that’s ready before the chips are gone.”
They’re also great when you want to:
- Cut calories and cleanup compared with deep-frying.
- Make an easy finger food that pairs with burgers, sandwiches, or a backyard BBQ.
- Use pantry staples for an instant crowd-pleaser.
How this recipe comes together
Before you start, the process is straightforward: slice pickles, set up a three-station dredging line (seasoned flour, beaten egg, cornmeal + breadcrumbs), coat each slice, then air-fry at high heat until golden. You’ll want to work in batches so the basket stays airy and items crisp evenly. Prep time is mainly slicing and setting up coatings — total hands-on time about 15 minutes, cook time about 10–12 minutes per batch.
What you’ll need
- Dill pickles — use crisp, whole dill pickles (kosher dills work great). Slice thin for the classic bite-size pieces.
- All-purpose flour — base for the first dredge.
- Egg — beaten; helps the coating stick. (For vegans, try a flax egg as a binder though texture will differ.)
- Cornmeal — adds crunch and rustic texture.
- Plain breadcrumbs — panko gives extra crispness.
- Seasonings — garlic powder, onion powder, paprika, salt and pepper. Adjust to taste.
- Oil spray — a light coating helps browning in the air fryer.
Substitutions/notes:
- Use gluten-free flour and GF breadcrumbs for a gluten-free version.
- Swap panko for crushed cornflakes for an extra-crunchy coating.
- If you like extra tang, use bread-and-butter pickles or add a pinch of cayenne to the coating for heat.
Step-by-step instructions
- Slice the dill pickles into thin rounds and pat them dry with paper towels. Removing excess moisture helps the coating adhere.
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- In a second bowl, beat the egg until smooth.
- In a third bowl, combine cornmeal and breadcrumbs (use panko for extra crunch). Mix well.
- Working one at a time, dredge a pickle slice in the seasoned flour, shaking off excess.
- Dip the floured slice into the beaten egg, then press into the cornmeal-breadcrumb mix until well coated.
- Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil.
- Arrange the coated pickles in a single layer in the basket without overlapping. Lightly spray the tops with oil.
- Cook for 10–12 minutes, shaking or flipping halfway through, until golden and crispy. Cook in batches as needed.
- Serve hot with your favorite dipping sauce.
Best ways to enjoy it
Serve these fried pickles immediately for peak crunch. Great pairing and serving ideas:
- Classic: ranch dressing or buttermilk dip.
- Tangy: spicy sriracha mayo or remoulade.
- Southern-inspired: serve alongside sliders or pulled pork for texture contrast.
- Plated: stack on a small platter with lemon wedges and microgreens for a party tray.
Add a playful twist by turning them into a slider topping or serving them skewered with olives and cherry tomatoes for a snack board.
The best way to save extras
- Refrigerator: Store cooled, leftover fried pickles in an airtight container for up to 2 days. Note: they’ll lose some crispness.
- Reheating: Re-crisp in the air fryer at 350°F (175°C) for 3–5 minutes until hot and crunchy again. Avoid the microwave — it makes them soggy.
- Freezing: Not recommended for best texture. If you must, flash-freeze coated (uncooked) slices on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the air-fry time.
Food safety: always cool to room temperature briefly before refrigerating and consume within recommended times.
Pro chef tips
- Pat dry: Thoroughly dry pickle slices before dredging to prevent sogginess.
- Keep it dry: Lightly dusting the pickle with flour first helps the egg adhere, and that makes the breadcrumb layer cling better.
- Don’t overcrowd: Give each slice space in the air fryer basket so hot air circulates and they crisp evenly.
- Oil strategically: A quick mist of oil on the coated tops produces an even golden color without heavy oil.
- Even thickness: Slice uniformly so all pieces cook in the same time.
For more quick air-fryer tricks and similar recipes, check out this air fryer honey butter garlic chicken tenders page I often reference for timing tips.
Recipe variations
- Spicy Jalapeño: Use half jalapeño slices mixed with dills or add cayenne to the coating.
- Cheesy crunch: Mix grated Parmesan into the breadcrumb mixture.
- Beer-batter style: Swap the egg for a bubbly beer batter then air-fry carefully — gives a different texture.
- Gluten-free: Use GF flour and panko or crushed GF corn chips.
- Dill pickle chips: Leave some pickles whole (halved lengthwise) for big “chips” that work as sandwich toppers.
Helpful answers
Q: How long does it take to make these from start to finish?
A: Active prep is about 15 minutes (slicing and dredging). Cook time is roughly 10–12 minutes per batch. Total time depends on how many batches you run.
Q: Can I make these ahead for a party?
A: You can prep the coatings and slice pickles ahead. Coat them just before cooking for best texture. Reheat briefly in the air fryer to refresh crispness.
Q: Are there healthier coating options?
A: Yes — use whole-grain panko, reduce the cornmeal, or bake instead of air-frying (though air fryer is already a lower-oil option). Using an egg substitute like a light yogurt wash can reduce fat slightly.
Q: Can I use sweet pickles (bread-and-butter)?
A: Absolutely. Sweet pickles give a different flavor profile — sweeter and less vinegary — which some people prefer.
Conclusion
If you want more inspiration or another take on air-fryer fried pickles, see this Air Fryer Fried Pickles Recipe – Love and Lemons for a simple, veg-friendly spin, and this version from Air Fryer Fried Pickles | The Recipe Critic for extra seasoning ideas. These pages are great for comparison when you’re fine-tuning spice levels or coating textures.
Air Fryer Fried Pickles
Ingredients
For the Coating
- 1 cup All-purpose flour
- 1 large Egg, beaten For a vegan option, use a flax egg.
- 1 cup Cornmeal
- 1 cup Plain breadcrumbs Panko is recommended for extra crispness.
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- to taste Salt and pepper Adjust according to preference.
- as needed Oil spray For browning in the air fryer.
Main Ingredients
- 1 jar Dill pickles, whole Use crisp, whole dill pickles, sliced thin.
Instructions
Preparation
- Slice the dill pickles into thin rounds and pat them dry with paper towels.
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- In a second bowl, beat the egg until smooth.
- In a third bowl, combine cornmeal and breadcrumbs. Mix well.
Coating
- Working one at a time, dredge a pickle slice in the seasoned flour, shaking off excess.
- Dip the floured slice into the beaten egg, then press into the cornmeal-breadcrumb mix until well coated.
Cooking
- Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil.
- Arrange the coated pickles in a single layer in the basket without overlapping. Lightly spray the tops with oil.
- Cook for 10–12 minutes, shaking or flipping halfway through, until golden and crispy. Cook in batches as needed.
- Serve hot with your favorite dipping sauce.
