Air Fryer Fried Pickles
Let’s Talk About These Air Fryer Fried Pickles
Alright, I’ll be honest—fried pickles were one of those things I thought I’d only ever eat at some fair or a questionable roadside diner (you know the kind, wonky tables, best food in town). Then my cousin brought an air fryer on camping weekend, and next thing you know, we’re trying to fry everything in sight, pickles included. I’ve been hooked ever since. There’s just something about the crunchy, tangy bite that grabs you. And yes, the first time, I forgot to shake the basket. Charred pickles. Not my proudest moment. But hey, practice makes perfect, right?
Why I Keep Coming Back to This Recipe
I make these air fryer fried pickles when I want to feel fancy but not actually put in much effort. Honestly, my kids devour them so fast, I barely get a handful for myself (I sometimes hide a few in a spare bowl—don’t tell). Also, they’re my secret weapon when unexpected friends drop in and I need a snack that’s not just a bag of chips. Oh, and if you’re like me and have a love-hate relationship with deep-frying (it’s the mess, right?), the air fryer is a game changer. Less cleanup, and I usually have everything on hand. Once, I tried making these with sweet pickles on accident. Let’s just say… stick with dill.
The Stuff You’ll Need (Substitutions Welcome)
- 1 jar dill pickle chips (slices) – I usually grab whatever’s on sale, but my grandma swears by Vlasic. I can’t taste the difference, honestly.
- 2 eggs – Sometimes I use one if I’m running low, just beat it really well.
- 1/2 cup all-purpose flour – If you’re out, I’ve used cornstarch in a pinch. A bit lighter but works.
- 1 cup panko breadcrumbs – Regular breadcrumbs do okay, but panko gives that extra crunch.
- 1/2 cup cornmeal – Optional, but adds a nice Southern vibe. Skip it if you can’t be bothered.
- 1 teaspoon garlic powder – Or onion powder, whatever you find first in your spice chaos.
- 1 teaspoon smoked paprika – I use regular if I’m out, no big deal.
- Salt and pepper to taste – I eyeball it, but probably a good pinch of each.
- Spray oil (I use olive, but canola works too)
How I Actually Make Them (With a Few Sidetracks)
- Drain those pickle chips well—like, pat them dry with paper towels. If you skip this, the coating just slides off. Trust me, I’ve tried.
- Set up three bowls: one with flour, one with beaten eggs, and one with the panko, cornmeal, spices, salt, and pepper all mixed up. (This is where my kid loves to ‘help’ and gets half the flour on the counter.)
- Dip each pickle in flour (shake off the extra), then dunk in egg, then roll in the breadcrumb mix. I know it sounds fussy, but it’s kind of meditative. Or just messy. Both?
- Arrange the coated pickles in a single layer in your air fryer basket. Give them a quick spritz with oil spray. If they overlap, they’ll be a bit soggy, but still tasty. Sometimes I just don’t care.
- Air fry at 400°F (about 200°C) for 7-9 minutes. Flip (or just shake the basket) halfway through. This is usually when I sneak one—careful, lava hot.
- When they’re golden and crisp, pull them out. Don’t panic if some look a little odd; they always taste good.
Notes That Only Come From Messing Up
- If you skip drying the pickles, you’ll end up with a weird, soggy crust. Not the good kind.
- Panko is life, but if you only have regular breadcrumbs, just accept they’ll be more like ‘toasty pickles’ than ‘fried pickles.’ Still edible!
- I used to think more oil meant crispier pickles. Actually, too much spray just makes them greasy. Learned that the hard way.
Stuff I’ve Tried (Some Good, Some Not)
- Added a bit of grated parmesan to the crumbs—amazing, especially with a ranch dip.
- I once tried a gluten-free flour blend and it worked… okay. The pickles were crispier the first day but got chewy overnight. So, maybe eat them fast?
- One time I used bread-and-butter pickles. Regretted it. Too sweet for me, but my cousin loved them. Go figure!
Equipment Talk (Don’t Panic)
You’ll need an air fryer, obviously. If you don’t have one, I’ve chucked these in a very hot oven on a rack and they came out… not bad. Not as crispy, but you still get that pickle zing. Mixing bowls, a fork, and a slotted spoon help, but if you’re like me and can never find the right utensil, fingers work (just messy, wash up after).
How I Store (or Don’t Store) Them
Pop leftovers in an airtight container in the fridge. Reheat in the air fryer for a couple minutes to get them close to crispy again. But honestly, in my house, they never even make it to the fridge. If they do, they’re usually gone by lunch the next day. I think they taste better cold, but that’s just me.
How We Serve ’Em
We’re a ranch family, so usually there’s a side of homemade ranch or even store-bought Hidden Valley (here’s a good homemade ranch recipe) for dipping. My sister-in-law swears by sriracha mayo. And if it’s game day, I just dump them out on a big platter with toothpicks and let people go wild. One time, I even put a few on a burger—no regrets.
Stuff I Wish I Knew Earlier (Pro Tips)
- Don’t crowd the basket. I once tried to cook them all at once and basically made a pile of pickle mush. Patience pays off.
- Actually, I find it works better if you shake the basket instead of flipping every pickle—less mess, less time.
- Let them cool for just a minute before eating. The first time, I burned my mouth and didn’t taste dinner. Whoops.
Real Questions People Have Actually Asked Me
- Can I use whole pickles and slice them myself? Oh, for sure! Just try to slice them evenly—about 1/4 inch thick works best. Thinner slices crisp up, but too thin and they shrivel. I’ve done it both ways.
- What’s the best dipping sauce? I say ranch, but honestly, you can use blue cheese, chipotle aioli, or even ketchup if you’re feeling wild. Here’s a fun chipotle aioli recipe I like.
- Can you make these ahead? Kind of. You can bread them and stick in the fridge for an hour or two. But they’re best fresh out of the fryer. I tried freezing once—eh, not worth it, they go soggy.
- Do I really need cornmeal? Nah, but it adds a nice crunch. If you don’t have it, just skip or use extra breadcrumbs. Or get creative!
- What if I don’t have an air fryer? You can bake them at 425°F on a rack, like I said earlier. Not the same, but not half bad.
And on a completely unrelated note—my neighbor’s cat keeps staring at me through the window while I make these. Maybe she wants a pickle? Probably not. Anyway, let me know how yours turn out, or if you’ve got any wild twists I should try next time. Cheers!
Ingredients
- 1 cup dill pickle chips, drained and patted dry
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2Set up three bowls: one with flour, one with beaten eggs and milk, and one with panko breadcrumbs mixed with garlic powder, paprika, and black pepper.
-
3Dredge each pickle chip in flour, dip in the egg mixture, then coat with the seasoned panko breadcrumbs.
-
4Arrange the coated pickle chips in a single layer in the air fryer basket. Lightly spray with cooking spray.
-
5Air fry for 8-10 minutes, flipping halfway through, until golden and crispy. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
