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.
5 Star Review
“These pickles were SO GOOD! We are fans of fried pickles and felt way better about eating this at-home version! Will definitely make them again.”
— Grace —
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 (just like with my Dill Pickle Dips).
Foods that are traditionally deep fried are some of the most satisfying to make in the air fryer.
From Air Fryer French Fries to Air Fryer Chicken Wings to Air Fryer Mozzarella Sticks, with the air fryer you can achieve a similar, satisfying crunch in a more healthy way.
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.)
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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. (While I haven’t tried it, you can use almond flour or even pork panko for your breading.)
- 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!
Step-By-Step Instructions
- Pat the pickles dry. This is important because it helps the coating stick! Prepare bowls of flour, egg, and breadcrumbs and seasonings.
- Dredge the pickle slices in the flour, egg, and breadcrumb mixtures. Press firmly so the breadcrumbs stick to all the nooks and crannies.
- 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. Give them a little space so the air can circulate. (This is how they get crispy!)
- 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!
Air Fryer Pickles
Video
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Ingredients
- 2 cups dill pickle chips
- ¼ cup white whole wheat flour
- 1 large egg
- 1 tablespoon water
- ⅓ cup whole wheat breadcrumbs
- ⅓ cup panko breadcrumbs
- 1 ½ teaspoons paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt plus additional for serving
- ⅛ teaspoon cayenne pepper
- Greek Yogurt Ranch Dip optional for serving
Instructions
- 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.
Notes
- 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.
These pickles were SO GOOD! We are fans of fried pickles and felt way better about eating this at-home version! Will definitely make them again.