Delicious and Easy Air Fryer Pickles Recipe
Hey there! So, let me tell you about the time I first made air fryer pickles. I was skeptical, thinking how good could they really be, right? But oh boy, did they prove me wrong! Now, they’re a staple in my kitchen, especially when I’m feeling snacky (which is more often than I’d like to admit). Plus, it’s a great way to impress guests without breaking a sweat.
Why You’ll Love This
I whip out this recipe when I’ve got friends coming over, or just when I feel like munching on something crunchy (who doesn’t love a good crunch?). My family goes absolutely nuts for them, even my pickiest eater! And, here’s a little secret: they taste even better the next day, if they last that long.
Ingredients
- 1 jar of dill pickles (or use those homemade ones you’ve got in the back of your fridge)
- 1 cup breadcrumbs (I sometimes use panko for extra crunch)
- 1/2 cup flour (any brand will do, grandma’s favorite or not)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika works too, if you’re feeling fancy)
- Salt and pepper to taste
Directions
- First things first, slice those pickles. I like them thick, about 1/4 inch, but you do you!
- Set up your dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder and paprika in a third. (This is where I usually sneak a taste of the breadcrumb mix.)
- Dip each pickle slice in flour, then egg, and finally coat with the breadcrumb mixture. Don’t worry if it feels messy – that’s part of the fun!
- Preheat your air fryer to 400°F (200°C). Arrange the coated pickles in a single layer in the basket. I’ve crammed them in before, but they cook unevenly, so I don’t recommend it.
- Air fry for about 8-10 minutes, flipping halfway through. They should be golden brown and crispy. (If they look a bit weird halfway, don’t panic, they’ll crisp up.)
Notes
One thing I learned the hard way: don’t skip the flour step. I thought I could get away with just egg and crumbs once – didn’t work out. Also, keep an eye on them in the fryer; I once got distracted and ended up with pickle chips.
Variations
I’ve tried adding a bit of parmesan to the breadcrumbs for a more savory bite – it’s a hit! But using sweet pickles didn’t quite work, in my humble opinion. Give it a shot if you’re adventurous, though!
Equipment
Air fryer, obviously. If you don’t have one, you can bake these in the oven at 425°F, but they won’t be quite the same. (Crispy level might vary.)
Storage Information
These can be stored in an airtight container for up to two days – though honestly, in my house, they never last more than a day!
Serving Suggestions
Serve with ranch or a spicy mayo dip. Sometimes I just use whatever dressing I find in the fridge. My cousin swears by sriracha mayo, and it’s pretty good.
Pro Tips
Once, I skipped preheating the air fryer, thinking it wouldn’t matter – big mistake. They didn’t crisp up right! Also, don’t rush the coating process; it makes all the difference.
FAQ
Can I use other types of pickles? Absolutely, try them out! I like dill best, but experiment away.
What if I don’t have an air fryer? You can bake them, but they won’t be as crispy. Or maybe borrow a friend’s? It’s worth it!
