Crispy Fried Tangy Pickles (Printable Version)

Tangy dill pickles coated in seasoned crumbs and air-fried until golden and crispy for a light snack.

# What You'll Need:

→ Pickles

01 - 16 dill pickle chips or 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 or preferred dipping sauce

# How to Make It:

01 - Set air fryer to 400°F and allow it to preheat.
02 - Arrange three shallow bowls: place flour in the first; whisk eggs with milk in the second; combine panko, garlic powder, smoked paprika, cayenne (if using), salt, and black pepper in the third.
03 - Thoroughly pat pickle slices dry with paper towels to remove excess moisture.
04 - Dredge each pickle slice in flour, shaking off surplus.
05 - Immerse floured pickles in the egg and milk mixture, coating both sides evenly.
06 - Press pickles into the breadcrumb blend to ensure complete coating.
07 - Place breaded pickles in a single layer inside the air fryer basket; lightly spray with cooking oil.
08 - Cook for 6 minutes, flip slices, spray again, then air-fry an additional 4 to 6 minutes until golden and crisp.
09 - Serve immediately alongside ranch or preferred dipping sauce.

# Expert Tips:

01 -
  • They're crispy and tangy at the same time, with that satisfying crunch that makes every bite feel a little indulgent.
  • Air-frying keeps them from being heavy or oil-logged—you get all the flavor without the guilt.
  • They come together in under 30 minutes from start to finish, which means last-minute guests don't have to wait.
02 -
  • The drying step with paper towels truly matters—I learned this the hard way when I skipped it once and ended up with soggy, sad pickles that steamed instead of fried.
  • Don't crowd the air fryer basket or they'll steam each other instead of crisping, which completely changes the texture and everything falls apart.
  • A light touch with the oil spray makes all the difference between crispy and greasy—less is actually more here.
03 -
  • Let your air fryer fully preheat so the pickles start crisping immediately instead of steaming while they warm up.
  • Use a meat thermometer or tongs instead of your fingers to flip them—the breading is hot and delicate, and it's easy to accidentally puncture it with your nails.
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