Crispy Fried Pickles
Crispy Fried Pickles are made with dill pickle chips, panko breadcrumbs, eggs, and smoked paprika; air fry at 400°F for 10 minutes until crunchy and golden.
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Method
- 1
Drain pickles and pat them completely dry with paper towels — moisture prevents crispiness.
- 2
Set up three bowls: flour, beaten eggs, panko mixed with garlic powder, onion powder, paprika, and cayenne.
- 3
Dredge each pickle: flour, then egg, then seasoned panko. Press coating firmly.
- 4
Arrange in a single layer. Spray with oil. Air fry at 400°F for 8-10 minutes, flipping halfway, until golden and crunchy.
- 5
Serve hot with ranch or spicy remoulade.
Pro tip. The #1 mistake is wet pickles — the batter won't stick. Lay them on paper towels and press another layer on top. Double-coating works great for extra crunch.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 170 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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