Easy Air Fryer Fried Pickles Recipe
Dill pickle chips with a seasoned breadcrumb coating, cooked in two air-fryer batches.
Ingredients
For the Breading
- 1 cup all-purpose flour
- 1 large egg beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Pickles
- 2 cups dill pickles cut into 1/4-inch rounds, drained and patted dry
For Cooking
- cooking spray as needed
Instructions
Bread the Pickles
- Preheat the air fryer to 400°F and pat the pickle rounds dry. Put flour in one bowl, beaten egg in another, and breadcrumbs mixed with salt, pepper, and garlic powder in a third.
- Dip each pickle in flour and shake off excess, then dip in egg and let excess drip away. Press into the breadcrumb mixture until evenly coated.
Air Fry
- Lightly spray the breaded pickles with oil and arrange in a single layer. Air fry at 400°F for 10–12 minutes per batch, flipping halfway, until the coating is golden and set and the centers reach 160°F; allow about 2 batches.
- Let the chips cool briefly, then divide into 4 snack portions. Serve dipping sauce separately.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.