Air Fryer Fried Pickles
Crispy, tangy fried pickles made in the air fryer for a light and crunchy snack without the grease of deep frying. Perfect for parties or as a casual appetizer.
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.
Notes
Store cooled, leftover fried pickles in an airtight container for up to 2 days. Re-crisp in the air fryer at 350°F (175°C) for 3–5 minutes. Freezing is not recommended for best texture.