Ingredients
Scale
- 12–16 dill pickle slices, drained and patted dry
- 1 cup breadcrumbs (panko recommended)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon paprika
- Salt and pepper, to taste
- Cooking spray
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the pickle slices dry with paper towels to remove excess brine.
- Mix the flour with a pinch of salt and pepper in a shallow bowl.
- Beat the eggs in a second shallow bowl.
- Combine breadcrumbs and paprika in a third shallow bowl; season with a little salt and pepper.
- Dredge each pickle slice in the flour, shaking off the excess.
- Dip the floured pickle into the beaten egg, letting extra drip off.
- Press the pickle into the breadcrumbs to coat well on both sides.
- Lightly spray both sides of each coated pickle with cooking spray.
- Place pickles in a single layer in the air fryer basket, leaving space between them.
- Cook at 400°F (200°C) for 6–8 minutes, flipping once halfway through, until golden and crisp.
- Remove and let cool for a minute. Serve warm with ranch or your favorite dip.
Notes
Pat pickles very dry so the coating sticks and stays crisp. Don’t crowd the basket — cook in batches for even browning.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian