Air Fryer Pickles are an at-home version of one of the yummiest, if unexpected, appetizers or snacks at a neighborhood bar: deep fried pickles.
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If you’ve never tried a fried pickle, please grab yourself an air fryer (this is mine) and GET AFTER IT.
They’re the perfect storm of crunchy, briny, sweet, and salty, meaning it’s basically impossible to stop eating them. The flavor is incredible!
Foods that are traditionally deep fried are some of the most satisfying to make in the air fryer.
The night I made this air fryer pickle recipe, I intended for us to sit down and enjoy them as an appetizer but….
Like Air Fryer Potato Chips, they were so tasty that Ben and I inhaled the batches as soon as they came out of the air fryer basket. (Careful! They are hot.)
How to Air Fry Pickles
Like Air Fryer Onion Rings, these easy air fryer pickles use basic pantry ingredients to create a seriously crispy texture on the outside, tender inside pickle experience.
As written, these air fryer fried pickles are not spicy, so if you prefer a spicy version, use your favorite variety of spicy pickles to make them, or up the amount of cayenne in the breading.
- Pickle Chips. Personally, I like to make air fryer pickles with pickle chips, because they crisp so nicely and remind me the most of the fried pickles I’ve enjoyed at many a brewery. Be sure to pat them VERY dry, or your pickles won’t be as crispy. Make your own pickles with my Refrigerator Pickles recipe!
- White Whole Wheat Flour. A nutritious swap for all-purpose flour.
- Egg. Helps the breadcrumbs stick to the pickles to create the crispy exterior.
- Breadcrumbs. I used a blend of panko bread crumbs and whole wheat breadcrumbs. The panko adds crunch and the breadcrumbs help the coating to adhere.
- Spices. Paprika, Italian seasoning, cayenne, and salt are all these pickles need to taste their best. The combination is a little smoky, a little herby, and the perfect amount of salty.
- Ranch Dip. Our favorite way to serve these air fried pickles is with a side of Greek Yogurt Ranch Dip. It’s cool, creamy, and tastes fabulous with the pickles!
- Pat the pickles dry. Prepare bowls of flour, egg, and breadcrumbs and seasonings.
- Dredge the pickle slices in the flour, egg, and breadcrumb mixtures.
- Lay the pickles on a parchment-lined baking sheet.
- Arrange a single layer of pickles in the basket of an air fryer, coating the tops with nonstick cooking spray.
- Air fry pickles at 400 degrees F for 8 to 10 minutes. Repeat with any remaining pickles. Top the finished pickles with salt (or even parmesan cheese) and ENJOY!
- To Store. Refrigerate pickles in an airtight container for up to 4 days in the fridge.
- To Reheat. Recrisp leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. Spread leftover pickles onto a baking sheet and freeze until solid. Transfer the frozen pickles to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
Recommended Tools to Make this Recipe
- Air Fryer. The one I own and love!
- Baking Sheet. I like to spread my pickles out on a baking sheet before adding them to the air fryer.
- Parchment Paper. Makes cleanup a breeze.
Have fun, entertain your friends, and bring some fried feel-good food to your kitchen with these healthy air fryer pickles!
Frequently Asked Questions
If you want to shake things up, you can experiment with different spices in the pickle batter. I think garlic powder, dill, or Cajun seasoning would be scrumptious.
When it comes to a fried pickle dipping sauce, almost anything goes! Enjoy your fried dill pickle slices with ranch dressing, marinara, Vegan Queso, Buffalo sauce, blue cheese dip (try the one from my Cauliflower Buffalo Wings with Blue Cheese Avocado Dip), or Barbecue Sauce.
If you’re making these air fryer dill pickles for kids or someone who’s super sensitive to spice, you can certainly omit the cayenne pepper.
Air Fryer Pickles
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- 2 cups dill pickle chips
- 1/4 cup white whole wheat flour
- 1 large egg
- 1 tablespoon water
- 1/3 cup whole wheat breadcrumbs
- 1/3 cup panko breadcrumbs
- 1 1/2 teaspoons paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt plus additional for serving
- 1/8 teaspoon cayenne pepper
- Greek Yogurt Ranch Dip optional for serving
- Spread the pickles out onto a clean kitchen towel or paper towels. Pat as dry as possible.
- Set up your workstation: place the flour in a shallow bowl (a pie dish works well). In a separate shallow bowl, whisk the egg and water until well combined. In a third shallow bowl, combine the whole wheat breadcrumbs, panko breadcrumbs, paprika, Italian seasoning, cayenne, and salt. Arrange the plates in a line (flour, eggs, breadcrumbs). Line a large, rimmed baking sheet with parchment paper.
- Working a few pickles at a time, dredge the pickles in the flour, then the egg, then the breadcrumbs, shaking off excess as needed.
- Place on the prepared baking sheet. Repeat with remaining pickles.
- Preheat your air fryer to 400 degrees F. Generously coat the basket with nonstick spray. Arrange a single layer of pickles in the basket so that they do not overlap. Coat the top of the pickles with nonstick spray.
- Air fry for 8 to 10 minutes, until dark golden and crisp (these cook fairly evenly so no need to flip halfway through unless you are a stickler). Remove the air fried pickles to a serving plate and sprinkle with a pinch of kosher salt. Enjoy hot.
- TO STORE: Refrigerate pickles in an airtight storage container for up to 4 days.
- TO REHEAT: Recrisp leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: Spread leftover pickles onto a baking sheet and freeze until solid. Transfer the frozen pickles to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
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