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.