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Fried Pickles Recipe Air Fryer
Ash Tyrrell

Fried Pickles Recipe Air Fryer

If you’ve ever craved something crispy, salty, and a little bit tangy, then fried pickles are probably already on your radar. And let me tell you, once I started making fried pickles in the air fryer, there was no going back. I still remember the first time I tried them this way – I was skeptical.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup dill pickle slices
  • Choose thick crisp slices—not thin chips. Avoid sweet pickles or soft-textured ones for best results.
  • ½ cup all-purpose flour
  • This helps the batter stick to the pickles. A light dusting keeps everything in place and gives the crust staying power.
  • 1 teaspoon Italian seasoning
  • Adds savory depth and a touch of herb flavor to the breading.
  • 1 teaspoon garlic powder
  • Boosts flavor without overpowering the dill.
  • 1 teaspoon paprika
  • Adds a subtle smoky flavor and deep color to the crust.
  • Salt to taste
  • Balances the tangy pickles and seasoned breading.
  • 1 cup buttermilk
  • Tenderizes the coating and gives it a creamy tang—way better than using regular milk.
  • 1 cup Panko breadcrumbs
  • Panko gives the pickles that irresistible extra crunch—better than regular breadcrumbs for air frying.
  • Cooking spray
  • Helps the pickles turn golden and crisp in the air fryer without needing deep frying.

Method
 

  1. Start by draining the pickle slices from the jar and laying them out on paper towels. Pat them completely dry to avoid soggy breading. This step is crucial because any excess moisture will prevent the coating from sticking properly. Once they’re dry, set them aside while you prep your coating.
  2. Grab three shallow bowls. In one, add the flour. In the second, pour in the buttermilk. In the third, mix the Panko breadcrumbs with Italian seasoning, garlic powder, paprika, and salt. This setup makes breading easier and faster while keeping your ingredients organized.
  3. Take each pickle slice and dredge it in flour first, shaking off any excess. Then dip it in the buttermilk until fully coated. Finally, press it into the seasoned Panko mixture, making sure it’s completely covered. Lay each coated pickle on a plate while you prepare the rest. This step helps ensure even coating and maximum crunch.
  4. Preheat your air fryer to 400°F for about 3–5 minutes. Spray the basket lightly with cooking spray to prevent sticking. Then place the coated pickles in a single layer, making sure they don’t touch. If needed, cook them in batches to avoid overcrowding.
  5. Air fry the pickles at 400°F for 8–10 minutes, flipping halfway through. Spray the tops lightly with more oil halfway for extra golden crispiness. The pickles are ready when the crust is golden brown and crunchy. If you prefer a darker crust, you can add an extra 1–2 minutes, but keep an eye on them to avoid burning.
  6. Once cooked, carefully remove the fried pickles and let them cool for a minute. Serve immediately with ranch dressing, spicy mayo, or any dipping sauce you love. These are best eaten hot and fresh for the ultimate crunch. Don’t forget to garnish with fresh parsley if you’re serving them at a gathering.