Save to Pinterest The first time I made crispy fried pickles was during a summer get-together when my friend Sarah admitted she had never tasted them before. I was shocked, because in my mind, fried pickles are one of those ultimate comfort foods—tangy, salty, crunchy all at once. That afternoon, I decided to convert the usual deep-fried version to an air fryer recipe, and the results were so good that we ended up making three batches back to back.
Last fall, I brought a plate of these to a casual game night, and honestly, they were gone before I even sat down. People kept asking what made them so addictive, and I think its the combination of the sharp dill brine cutting through the seasoned breading. Now they are the most requested snack whenever friends come over.
Ingredients
- 16 dill pickle chips or slices: Pat them completely dry with paper towels—this step is what keeps the breading from getting soggy
- 1/2 cup all-purpose flour: Creates the base layer that helps the egg wash stick
- 2 large eggs: Whisk them with milk for a smooth, even coating
- 1 tablespoon milk: Thins the egg wash just enough for easy dipping
- 1 cup panko breadcrumbs: These coarse flakes give you that extra crunch compared to regular breadcrumbs
- 1/2 teaspoon garlic powder: Adds a savory depth that balances the tang
- 1/2 teaspoon smoked paprika: Brings a subtle smokiness that makes these taste restaurant-quality
- 1/4 teaspoon cayenne pepper: Optional, but it gives a gentle heat that keeps you reaching for more
- 1/2 teaspoon kosher salt: Enhances all the flavors without overpowering the pickle brine
- 1/4 teaspoon black pepper: Adds just enough bite to round out the seasoning
- Ranch or dipping sauce: Cool, creamy ranch balances the warm, crispy pickles perfectly
Instructions
- Preheat and Prep:
- Set your air fryer to 400F so it is fully hot when the pickles go in
- Set Up Your Breading Station:
- Arrange three shallow bowls in order—flour first, then whisked eggs and milk, then panko mixed with garlic powder, smoked paprika, cayenne, salt, and pepper
- Dry the Pickles Well:
- Press each pickle slice between paper towels until no moisture remains on the surface
- Coat in Flour:
- Dredge each pickle slice in flour, shaking gently to remove the excess
- Dip in Egg Wash:
- Submerge the floured pickles in the egg mixture, turning to coat both sides completely
- Press into Breadcrumbs:
- Firmly press each pickle into the seasoned panko, ensuring an even, thick layer sticks
- Arrange in Air Fryer:
- Lay the breaded pickles in a single layer with slight space between them, then give a light spray of cooking oil
- Air-Fry to Crispy Perfection:
- Cook for 6 minutes, flip carefully, spray again, and air-fry another 4 to 6 minutes until deep golden and audibly crunchy
- Plate immediately while they are still hot and incredibly crisp, with ranch on the side for dipping
Save to Pinterest These have become my go-to when I want something that feels indulgent but does not leave me feeling weighed down. There is something about the way the tartness of the pickles plays with the spiced, crispy coating that makes them impossible to stop eating.
Getting the Best Crunch
Panko breadcrumbs are the real hero here because their coarse, airy structure creates a lighter, crispier coating than standard crumbs. If you want even more texture, try double breading by repeating the egg and panko steps before air frying.
Adjusting the Seasoning
The smoked paprika and garlic powder give this recipe its classic savory profile, but you can easily tweak it. Add more cayenne if you love heat, or stir in some grated Parmesan for a salty, umami-rich variation.
Making Them Your Own
Once you have the basic method down, the variations are endless. I have swapped panko for crushed cornflakes to make them gluten free, and the texture was just as satisfying.
- Let the breaded pickles rest for 5 minutes before air frying for better adhesion
- Preheat your air fryer for at least 5 minutes for the crispiest results
- Serve them the moment they come out—reheating never quite brings back the same crunch
Save to Pinterest Whether you are feeding a crowd or just treating yourself, these crispy fried pickles hit that perfect spot between nostalgic and new. Make them once, and they will be on permanent repeat in your kitchen.
Recipe Questions & Answers
- → How do I ensure the pickles stay crispy after air frying?
Patting the pickle slices dry removes excess moisture, helping the breading adhere better and crisp during air frying. Spraying the breaded pickles lightly with cooking oil also aids in achieving a golden, crunchy texture.
- → Can I make this snack gluten-free?
Yes, substitute the panko breadcrumbs with crushed cornflakes or gluten-free breadcrumbs to maintain crunch without gluten.
- → What spices enhance the breading flavor?
Garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper provide a balanced, savory, and slightly smoky flavor in the breading.
- → Is double breading recommended for extra crunch?
Repeating the egg and breadcrumb steps creates a thicker coating, resulting in an even crunchier texture after air frying.
- → What dipping sauces pair well with these pickles?
Ranch dressing complements the tangy and savory flavors well, but feel free to use your favorite creamy or spicy dips.
- → How long does it take to cook these pickles in the air fryer?
Air fry for 6 minutes, flip and spray again, then cook for an additional 4 to 6 minutes until golden and crispy.