Crispy Fried Tangy Pickles (Printable Version)

Crunchy, tangy dill pickles air-fried for a golden, flavorful snack that’s satisfying and light.

# What You Need:

→ Pickles

01 - 16 dill pickle chips or slices, patted dry

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

→ For Serving

11 - Ranch or preferred dipping sauce

# How to Make It:

01 - Preheat the air fryer to 400°F.
02 - Arrange three shallow bowls: one with flour, one with whisked eggs and milk, and one with panko, garlic powder, smoked paprika, cayenne (if using), salt, and black pepper combined.
03 - Thoroughly pat pickle slices dry with paper towels to remove excess moisture.
04 - Dredge each pickle slice in flour, shaking off the excess.
05 - Dip floured pickle slices into the egg and milk mixture, coating both sides evenly.
06 - Press each slice into the breadcrumb mixture to coat fully.
07 - Place the breaded pickles in a single layer in the air fryer basket and lightly spray with cooking oil.
08 - Cook for 6 minutes, flip pickles, spray again with oil, then air-fry an additional 4 to 6 minutes until golden and crispy.
09 - Serve immediately with ranch dressing or your preferred dipping sauce.

# Expert Advice:

01 -
  • They're crispy on the outside, tender on the inside, and ready in under 25 minutes with almost zero mess.
  • The air fryer does the heavy lifting, so you get that deep-fried taste without the oil splattering everywhere or your kitchen smelling like a fair for three days.
  • They disappear fast—whether it's a game day appetizer or a midnight snack raid, these vanish before you can plate the second batch.
02 -
  • Skipping the drying step will haunt you—wet pickles steam instead of fry, no matter how long you cook them or how hot your air fryer is.
  • The cooking oil spray is essential; even though these are air-fried, a light mist helps the coating brown and crisps it up beautifully.
  • Double-breading (repeating the egg and breadcrumb steps) creates an extra-crunchy shell if you're willing to spend the extra two minutes per batch.
03 -
  • A light hand with the oil spray goes a long way—too much and they turn greasy, too little and the coating won't crisp evenly.
  • Flipping pickles at the halfway point ensures both sides get that golden-brown color and even crunch.
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