Crispy Fried Tangy Pickles (Printable)

Tangy dill pickles coated in crunchy breading and air-fried to golden perfection 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 Steps:

01 - Preheat the air fryer to 400°F.
02 - Set up three shallow bowls: place flour in the first, whisk eggs with 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 - Thoroughly pat pickle chips dry using paper towels to remove excess moisture.
04 - Dredge each pickle slice in flour, shaking off any excess.
05 - Dip the floured pickle slices into the egg and milk mixture, coating both sides evenly.
06 - Press each slice into the seasoned panko mixture to ensure an even coating.
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, then flip the pickles, spray again lightly, and air-fry for an additional 4 to 6 minutes until golden and crisp.
09 - Immediately serve with ranch or your preferred dipping sauce.

# Expert Hints:

01 -
  • The contrast of tangy pickle and crunchy, seasoned coating is genuinely addictive in a way that surprises everyone.
  • Air-fried means you get that crispy texture without feeling like you need a nap afterward, and they're ready in under 25 minutes.
  • People always ask for the recipe because they can't believe how simple it actually is to make.
02 -
  • Moisture is your enemy—if your pickles aren't completely dry before breading, the coating will steam rather than crisp, and you'll end up disappointed.
  • The spray of oil after flipping is just as important as the first one; this is what gets you that restaurant-quality golden exterior.
03 -
  • The key to crispy-on-the-outside, still-tangy-on-the-inside perfection is making sure your pickles are completely dry before you bread them—seriously, pat them longer than feels necessary.
  • Don't overcrowd your air fryer basket; the circulating heat is what makes them crispy, and cramming too many in defeats the purpose.
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