FLAMIN HOT CHEETO FRIED PICKLES

Ingredients

• 10 spears Dill Pickles (firm, refrigerated)
• 2 cups All-Purpose Flour (for dredging)
• 1 tablespoon New Orleans Cajun Seasoning (optional, for extra spice)
• 1 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Cayenne Pepper (for heat)
• 1 teaspoon Frank's RedHot Seasoning (dry seasoning)
• 2 large Eggs (room temperature)
• 2 tablespoons Milk (any milk)
• 2 cups Flamin' Hot Cheetos (crushed into crumbs)
• 0.5 teaspoon Cayenne Pepper (extra) (optional, for extra heat in crumbs)
• 0.5 teaspoon Frank's RedHot Seasoning (extra) (optional, for extra heat in crumbs)
• 2 sprays Nonstick Cooking Spray (for pan and pickles)
• 1 sheet Aluminum Foil (line pan for easy cleanup)

Instructions

1. Seasoned Flour Mix

   In a mixing bowl combine 2 cups all‑purpose flour with New Orleans Cajun seasoning, crushed red pepper flakes, cayenne pepper, and Frank's RedHot seasoning. Stir with a fork until evenly distributed.

   Time: PT3M

2. Egg Batter

   Crack 2 large eggs into a separate bowl, add 2 tbsp milk, and whisk with a fork until smooth.

   Time: PT2M

3. Crush Hot Cheetos

   Place 2 cups Flamin' Hot Cheetos in a zip‑top bag and crush by hand until you have fine crumbs with a few small pieces.

   Time: PT5M

4. Season Cheetos Crumbs (Optional)

   If you like extra heat, stir 0.5 tsp extra cayenne pepper and 0.5 tsp extra Frank's RedHot seasoning into the crushed Cheetos.

   Time: PT2M

5. First Coating of Pickles

   Take a pickle spear, dredge it in the seasoned flour, shake off excess, dip it into the egg batter, then roll it in the Cheetos crumbs, pressing lightly to adhere.

   Time: PT5M

6. Double Coat for Extra Crunch

   Repeat the flour‑egg‑crumbs sequence a second time, then dip again in egg and finish with another roll in the Cheetos crumbs for a double coating.

   Time: PT5M

7. Rest Coated Pickles

   Place all coated pickles on a plate and let them rest for 5 minutes so the coating sets.

   Time: PT5M

8. Prepare Air Fryer Pan

   Line the bottom of the air‑fryer pan with a sheet of aluminum foil, spray lightly with nonstick cooking spray, and preheat the pan in the air fryer for 3 minutes.

   Time: PT3M

9. Arrange and Spray Pickles

   Arrange the rested pickles in a single layer on the foil‑lined pan, spray the tops with cooking spray, and ensure there is space between each pickle.

   Time: PT2M

10. Air Fry First Half

    Cook at 380°F for 5 minutes, then carefully flip each pickle using tongs.

    Time: PT5M

    Temperature: 380°F

11. Air Fry Second Half

    Spray the tops again with cooking spray and continue cooking for another 5 minutes until golden and crisp.

    Time: PT5M

    Temperature: 380°F

12. Cool and Serve

    Remove the pan, let the pickles cool for a few minutes to avoid burns, then serve immediately.

    Time: PT3M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

18g

Fat

13g

Fiber

1g