Ingredients
Scale
- 1 (16 oz) jar dill pickle chips (or spears), thoroughly drained
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Cooking spray (such as avocado or olive oil spray)
Instructions
- Step 1: Drain and dry the pickles completely. Lay the pickle chips on a layer of paper towels and top with another layer, pressing firmly to remove as much moisture as possible; this is crucial for crispiness.
- Step 2: Set up a standard breading station using three shallow dishes: place the flour in the first dish, the beaten eggs in the second, and the Panko breadcrumbs mixed with the garlic powder, paprika, and black pepper in the third dish.
- Step 3: Bread the pickles using the standard method: dredge each pickle chip first in the flour (shaking off excess), then dip it into the egg wash, and finally press it firmly into the seasoned Panko mixture until fully coated.
- Step 4: Preheat the air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray, then arrange the breaded pickles in a single layer, ensuring they do not overlap. Lightly spray the tops of the pickles with cooking spray to help achieve a golden brown color.
- Step 5: Air fry the pickles for 6 to 8 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy. Work in batches to avoid overcrowding the basket. Serve immediately with ranch dressing or dipping sauce of choice.
Notes
- For maximum crunch, after pressing the pickles dry, let them air-dry on a wire rack for 10 to 15 minutes before breading to ensure absolutely zero excess moisture remains.
- Elevate your snack by serving these crispy pickles with a homemade spicy dipping sauce, perhaps a mix of sour cream, hot sauce, and a touch of dill.
- If you have leftovers, reheat them quickly in the air fryer at 350°F (175°C) for 3 to 4 minutes until hot and crunchy again, avoiding the microwave entirely.
- While these are best fresh, store any cooled leftovers in a breathable container lined with paper towel in the refrigerator for up to 2 days to minimize sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6-8 pickle slices (approx. 70g)
- Calories: 195
- Sodium: 475mg
- Fat: 4.2g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Protein: 1.5g