Crispy Air Fryer Pickles (Print Version)
# Ingredients:
→ Pickle Coating
01 -
3 tablespoons of all-purpose flour
02 -
1 cup breaded panko crumbs
03 -
A spritz of cooking oil or spray
04 -
2 large eggs whisked together
05 -
1 tablespoon of your favorite hot sauce (Tabasco is spot on)
06 -
1 cup of pickles cut into slices and dried
07 -
½ teaspoon pepper for seasoning
08 -
½ teaspoon salt for flavor
→ Zesty Dip
09 -
¼ cup creamy mayonnaise
10 -
1 clove garlic mashed finely
11 -
A dash of dried dill (totally optional, but tasty)
12 -
¼ cup sour cream, creamy and rich
13 -
½ teaspoon each of salt and black pepper
14 -
¼ cup small diced onion, minced to perfection
# Instructions:
01 -
Lay out your pickle pieces on paper towels and press firmly on top with another towel. Remove as much moisture as you can; this helps the breading stay put.
02 -
Get two containers ready. In one, mix your eggs, flour, hot sauce, salt, and pepper until smooth. In the second, spread out and lightly crumble breadcrumbs to make them crunchier.
03 -
Take each slice of pickle, dip it in the egg mixture completely, then roll it in the breadcrumbs, pressing to coat evenly. Set on a plate or tray with room between pieces.
04 -
Heat the air fryer to 400°F. Spread the coated pickles in a single layer—don’t pile them up to avoid soggy spots. Give them a quick spray of oil, then cook for 5-7 minutes. They should be golden on one side.
05 -
Turn the pickles carefully, spray with a little more oil, and fry for another 5-7 minutes. You’re aiming for evenly crispy and golden. Work in smaller batches if space is tight in your fryer.
06 -
Throw all the dip ingredients into a bowl. Mix really well until smooth. Let it sit for a bit if you’ve got time—it’ll taste even better as the flavors blend.
# Notes:
01 -
Serve right away so the coating stays crisp and crunchy.
02 -
Turn up the spice by mixing cayenne pepper into the breadcrumbs or adding more hot sauce to the sauce.
03 -
The dip tastes awesome if made ahead of time and chilled overnight.