These Air Fryer Pickles are crispy on the outside and juicy in the middle. These are quicker, easier, healthier, and even tastier than the deep fried version!
If you love pickles, then you’re going to LOVE these air fryer pickles. They’re juicy, they’re crispy, and they’re sooo flavorful. Whether you’re looking for a healthier way to eat deep fried pickles or not, you’re going to love this air fried version, because it’s also way quicker and easier than deep frying.
We’re dredging (coating in flour and breadcrumbs) our pickles today. Don’t let that scare you, it’s very simple and only requires every day pantry staples.
- Seasoned Flour: All-Purpose Flour, Salt, Pepper, Paprika, Onion Powder, Garlic Powder – the first step in dredging is coating the food in a seasoned flour mixture. The flour mixture will stick to the pickles, the egg will stick to the flour, and the panko will stick to the egg. All-purpose flour and this simple blend of seasonings creates a perfectly flavored base for our air fried pickles.
- Egg Wash: Egg and Milk – helps the breadcrumbs stick to the pickles. Use a large egg and any milk you have on hand.
- Bread Crumbs: Seasoned Panko and Grated Parmesan – creates an ultra crispy and golden brown exterior to the pickles. I like using seasoned panko, because they add additional flavor and are crispier than “regular” breadcrumbs. The grated parmesan also adds additional flavor.
- Pickles – 1 (24 oz) jar dill pickle spears, drained and dried is called for in the original recipe. Pickle chips can also be used, but I preferred the texture and ease of using pickle spears. Either way, the pickles should be drained and dried throughly for best results.
- Ranch – or other sauce of choice, for dipping! Feel free to use store-bought ranch or try my greek yogurt ranch dressing if you’d like something homemade.
How to make
Stay organized with your dredging by setting up three plates on a clean work surface. Be sure to also have separate landing zones for your pre-cooked and cooked pickles!
- Whisk together flour, salt, pepper, paprika, onion powder, and garlic powder on a shallow plate.
- Whisk egg and milk together another shallow plate.
- Whisk together panko and parmesan on a third shallow plate.
- Dredge the pickles in flour/seasoning mixture, then egg mixture, then panko mixture.
- Preheat air fryer to 400 degrees F, air fry 4 pickles at a time for 10 minutes, then serve with ranch for dipping!
What pickles to use
Any pickle you enjoy the flavor of will work in this recipe. 1 (24 oz) jar dill pickle spears, drained and dried is called for in the original recipe. Pickle chips can also be used, but I preferred the texture and ease of using pickle spears (spears are less time consuming to bread, because there’s way less in a jar). Either way, the pickles should be drained and dried throughly for best results.
How do you make fried pickles crispy and not soggy?
- Dry the pickles. Drying the pickles before dredging helps prevent the breading from becoming overly soggy.
- Dredge the pickles. This three part breading process creates an ultra crispy breading that actually sticks to the pickles.
- Use panko. Panko is crispier than regular breadcrumbs, so will naturally create a crispy exterior.
- Don’t crowd. Be sure there’s room around each of the pickles; this allows the air to circulate which means all sides of the pickle will get crispy.
Can you bake air fryer pickles?
You can, but they won’t be as crispy.
- Preheat oven to 450 degrees F and line a baking sheet with a silicone baking mat.
- Follow the dredging instructions as listed in the original recipe.
- Place pickles onto the prepared baking sheet then bake in preheated oven for 15 minutes, or until crispy.
What to serve with air fryer pickles
These pickles scream for a great dipping sauce.
- Greek Yogurt Ranch Dressing
- Chipotle Ranch Dressing
- Cilantro Lime Sauce
- Truffle Aioli
- Fry Sauce
- Chick-fil-A Sauce
- Honey Mustard
How to store
Leftover air fried pickles will last in airtight container in the fridge for 3 days. Re-heat in the air fryer at 400 degrees F for 2-3 minutes or until hot and crispy.
To freeze: follow the recipe as directed, but stop before air frying. Instead, place breaded pickles on a silicone mat lined baking sheet and place in the freezer until frozen. Transfer frozen pickles to a freezer safe ziplock baggie and store in the freezer for 6 months. When ready to cook, follow the recipe as written, adding additional cook time, if necessary.
Air Fryer Pickles
Equipment for this recipe
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon total)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 large egg beaten
- 1 tablespoon milk
- 1/2 cup seasoned panko
- 1/4 cup grated parmesan cheese
- 1 (24 oz) jar pickle spears drained and dried, should have 15 pickles
- Ranch for dipping
- Place flour, salt, pepper, paprika, onion powder, and garlic powder onto a shallow plate. Whisk to combine, then set aside.
- Place egg and milk onto another shallow plate. Whisk to break up the yolk, then set aside.
- Place panko and parmesan onto a third shallow plate. Whisk to combine, then set aside.
- One at a time, dredge the pickles in flour/seasoning mixture, then egg mixture, then panko mixture.
- Set aside on a clean work surface and repeat with remaining pickles.
- Preheat air fryer to 400 degrees F.
- Grease basket with cooking spray, place in 4 pickles - be sure they’re not touching, then spray the tops with additional cooking spray.
- Air fry for 10 minutes, then remove, and repeat with remaining pickles.
- Serve with ranch (or sauce of choice) for dipping and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.