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Air Fryer Fried Pickles

Crispy, golden air fryer fried pickles with a crunchy panko-Parmesan coating and tangy dill center. Ready in about 20 minutes—healthier than deep-fried, perfect game-day appetizer, snack, or party bite. Tangy, crunchy, and impossible to stop eating. Prep Time: 10 minutes Cook Time: 8–12 minutes Total Time: ~20 minutes Servings: 4–6 (as appetizer)
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Ingredients Method Notes

Ingredients
  

  • 1 jar 32 oz dill pickle slices (or spears cut into rounds) — about 2–3 cups drained
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 Tbsp milk or water
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika smoked or sweet
  • ½ tsp black pepper
  • ½ tsp salt adjust—pickles are salty
  • ¼ tsp cayenne pepper optional for heat
  • Olive oil spray or canola/avocado
  • For Serving optional:
  • Ranch dressing
  • Spicy mayo
  • Sriracha ranch
  • Garlic aioli

Method
 

  1. Drain pickles thoroughly. Pat slices very dry with paper towels (critical for crisp coating).
  2. Set up three stations:
  3. Bowl 1: flour + ½ tsp salt + ¼ tsp pepper
  4. Bowl 2: beaten eggs + milk
  5. Bowl 3: panko + Parmesan + garlic powder + paprika + remaining salt, pepper, and cayenne (if using)
  6. Dredge each pickle slice in flour, shake excess → dip fully in egg wash → press into panko-Parmesan mix until well coated.
  7. Preheat air fryer to 400°F for 3–5 minutes.
  8. Arrange coated pickles in a single layer in the basket (no overcrowding; cook in batches). Lightly spray tops with olive oil.
  9. Air fry 8–12 minutes. Shake basket or flip halfway through (around 4–6 minutes) for even browning.
  10. Check at 8 minutes—coating should be deep golden and crispy. Pickles stay cool inside; pull when coating looks perfect.
  11. Serve immediately while hot with ranch, spicy mayo, or your favorite dip.

Notes

Pat pickles very dry → prevents sogginess.
Panko + Parmesan = lightest, crispiest coating.
Single layer + shake halfway = even crunch.
Serve right away—crisp lasts only a few minutes.
Gluten-free: use GF flour and GF panko.
Make only what you’ll eat fresh—they don’t store well crispy.