Crispy Fried Tangy Pickles (Printable)

Tangy dill pickles air-fried in seasoned breading for a crispy, golden, and lighter snack or appetizer option.

# Ingredient List:

→ Pickles

01 - 16 dill pickle 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 dressing or preferred dipping sauce

# Directions:

01 - Preheat the air fryer to 400°F.
02 - Set up three shallow bowls: place flour in the first, whisk eggs and milk in the second, and combine panko breadcrumbs with garlic powder, smoked paprika, cayenne pepper if using, salt, and black pepper in the third.
03 - Pat the pickle slices thoroughly dry using paper towels to remove excess moisture.
04 - Dredge each pickle slice in the flour, shaking off any excess.
05 - Immerse the floured slices into the egg and milk mixture, ensuring full coating on both sides.
06 - Press each slice into the seasoned breadcrumb mixture, covering evenly.
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 slices, spray again lightly, then air-fry for an additional 4 to 6 minutes until golden and crispy.
09 - Serve immediately alongside ranch or your preferred dipping sauce.

# Expert Tips:

01 -
  • They're crispy on the outside, tangy on the inside, and ready in under 25 minutes with minimal cleanup.
  • The air fryer keeps your kitchen cool and oil-free, so you can make these without guilt or grease splatters everywhere.
  • They disappear fast at gatherings—people genuinely believe you've put way more effort in than you actually have.
02 -
  • Dryness is non-negotiable—I learned this the hard way when my first batch turned soggy within minutes because I skipped the thorough patting step. Now I use paper towels like I'm prepping a surgical instrument.
  • Don't skip the second oil spray before the final fry—I tested this out of laziness once, and the difference in crispness and color was so obvious that I've never done it again.
  • Overcrowding the air fryer basket is a real temptation, but it trades crispness for quantity every single time; batch smaller if you have to.
03 -
  • If your pickles release a lot of liquid during breading, they're telling you that extra drying time will pay dividends—use a clean kitchen towel instead of paper towels for a more thorough job.
  • The spice in your breadcrumb mixture should complement, not compete with, the pickle's inherent tang; taste your dry mixture on your finger if you're unsure about proportions.
  • Air fryer models vary, so watch the first batch like a hawk—if they're browning too fast, lower the temperature by 25°F; if they're taking forever, bump it up slightly.
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