Air Fryer Fried Pickles

These air fryer fried pickles are crispy, tangy, and addictive—just like the pub favorite, but lighter and less greasy. I love how the panko coating delivers a perfect crunch, and pairing them with a creamy sour cream and onion dip takes them over the top.

Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and lets me enjoy a deep-fried classic without the mess of hot oil. The air fryer keeps the breading crisp while letting the pickle’s tang shine through. Plus, I can change up the seasoning or the type of pickle for different flavor twists.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pickles:

• Sliced dill pickles (or any pickle variety I like)
• Large eggs
• All-purpose flour
• Hot sauce (Tabasco, sriracha, or my favorite)
• Salt
• Black pepper
• Panko breadcrumbs

For the dip:

• Sour cream
• Mayonnaise
• Salt
• Black pepper
• Minced onions (very fine)
• Minced garlic
• Dried dill (optional)

Directions

1. I pat the pickle slices completely dry with paper towels so the coating sticks well.
2. In a shallow bowl, I whisk together eggs, flour, hot sauce, salt, and pepper to make the egg wash.
3. In a second shallow bowl, I add the panko breadcrumbs.
4. I dip each pickle slice in the egg wash, shake off the excess, then press it into the breadcrumbs to coat.
5. I arrange the coated pickles on a baking sheet while I finish the batch.
6. I preheat my air fryer to 400°F, place the pickles in a single layer in the basket, and spray lightly with oil.
7. I air-fry for 5–7 minutes, flip, spray again, and cook for another 5–7 minutes until golden brown and crisp.
8. For the dip, I stir together sour cream, mayonnaise, onion, garlic, dill (if using), salt, and pepper until smooth.
9. I serve the fried pickles hot with the dip on the side.

Servings and timing

This recipe makes about 6 servings. Prep time is around 15 minutes, and cook time is about 10 minutes, so they’re ready in 25 minutes.

Variations

• I sometimes add smoked paprika or cayenne to the breadcrumbs for a little heat.
• Bread-and-butter pickles give a sweeter, tangier twist.
• For extra crunch, I double-coat by dipping in egg wash and breadcrumbs twice.
• Ranch dressing or chipotle mayo also make great dipping sauces.
• A sprinkle of grated Parmesan in the breadcrumbs adds a cheesy touch.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 375°F for 3–4 minutes until crispy again. I avoid microwaving, as it makes them soggy.

FAQs

Can I use whole pickles instead of slices?

Yes, I slice them into spears or coins before breading and air-frying.

How do I keep the breading from falling off?

Drying the pickles thoroughly before breading is the key.

Can I bake these instead of air-frying?

Yes, I bake at 425°F for 15–20 minutes, flipping halfway, until golden.

Are panko breadcrumbs necessary?

No, but I find they give the crispiest result—regular breadcrumbs will still work.

Can I make them ahead of time?

I can bread them ahead and store in the fridge for a few hours, then air-fry just before serving for best crispness.

Conclusion

I love making these air fryer fried pickles because they’re a healthier take on a guilty pleasure snack. They’re crunchy, flavorful, and perfect for parties, game day, or just when I’m craving something salty and satisfying.

Print