Air Fryer Fried Pickles Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1.75 teaspoons Kosher Salt (divided: 1 tsp for flour mix, 0.75 tsp for panko mix)
• 0.75 teaspoon Garlic Powder
• 0.5 teaspoon Paprika
• 0.25 teaspoon Ground Mustard (adds a mild heat)
• 2 Large Eggs (room temperature)
• 2 tablespoons Water
• 1.5 cups Panko Bread Crumbs (adds extra crispness)
• 1 jar (16 oz) Thick‑Cut Kosher Dill Pickles (slice into ¼‑inch chips)
• 2 tablespoons Cooking Spray (preferably olive‑oil or avocado‑oil spray)

Instructions

1. Prepare seasoned flour

   In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp kosher salt, 3/4 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp ground mustard. Whisk until evenly distributed.

   Time: PT2M

2. Make egg wash

   In a second bowl crack 2 large eggs, add 2 Tbsp water, and whisk until smooth.

   Time: PT2M

3. Prepare panko mixture

   In a third bowl combine 1.5 cups panko breadcrumbs with 0.75 tsp kosher salt. Mix well.

   Time: PT1M

4. Slice the pickles

   Drain the thick‑cut kosher dill pickles and slice them into ¼‑inch thick chips.

   Time: PT5M

5. Preheat the air fryer

   Set the air fryer to 400°F and preheat for 10 minutes.

   Time: PT10M

   Temperature: 400°F

6. Dredge the pickle chips – flour

   Place a handful of pickle slices into the seasoned flour, toss to coat, then shake off excess.

   Time: PT2M

7. Dredge – egg wash

   Transfer the flour‑coated slices to the egg wash, turn to ensure both sides are fully coated.

   Time: PT2M

8. Dredge – panko

   Move the egg‑coated slices into the panko mixture, toss until a thick, even crust forms on all sides.

   Time: PT2M

9. Apply cooking spray

   Arrange the coated pickle chips in a single layer on a rimmed tray. Generously spray both sides with cooking spray.

   Time: PT1M

10. First air‑fry batch

    Place the first batch in the air fryer basket in a single layer. Cook at 400°F for 5 minutes.

    Time: PT5M

    Temperature: 400°F

11. Flip and finish first batch

    Open the fryer, flip the chips, spray any dry spots, and continue cooking for another 5 minutes.

    Time: PT5M

    Temperature: 400°F

12. Second and third batches

    Repeat steps 9‑11 for remaining chips. The final batch may need 6 minutes total.

    Time: PT6M

    Temperature: 400°F

13. Serve

    Remove the crispy pickle chips, let cool briefly, and serve with your favorite dipping sauce.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

30 g

Fat

24 g

Fiber

2 g