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–+ servings
white plate full of fried pickles with a ramekin of dipping sauce
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5 from 9 votes

Air Fryer Fried Pickles

These "fried" pickles are the ultimate party food and made easily in the air fryer!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer recipe, easy appetizer recipe
Servings: 4 servings
Calories: 211kcal
Author: The Chunky Chef

Ingredients

  • 1 1/2 cups dill pickle slices
  • 1/2 cup all purpose flour
  • 2 large eggs with a small splash of water
  • 1/2 cup panko breadcrumbs
  • 1/2 cup plain breadcrumbs
  • 2 tsp old bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • cooking spray

Instructions

Prepare

  • Lay out the pickle slices on a cutting board and pat dry on both sides.
  • Preheat air fryer to 400°F. Set out a baking sheet or large plate (to put the breaded pickles on before cooking), and a wire cooling rack (to put the cooked pickles on afterwards).

Set up breading station

  • Set up a breading station by lining up 3 shallow bowls next to a baking sheet.  In the farthest bowl from the baking sheet, add the flour.
  • In the next bowl, add the eggs and splash of water, beating with a fork until well combined.
  • In the final bowl, add the panko, breadcrumbs, old bay seasoning, garlic powder, black pepper, and kosher salt. Stir well to combine.

Bread pickles

  • Add a pickle slice to the flour bowl and turn to coat, shaking off the excess.
  • Next, add the pickle to the egg bowl and turn to coat, letting the excess drip off.
  • Then add the pickle to the breadcrumb bowl and press gently to adhere the crumbs to the pickle. Flip over and do the same on the other side.
  • Transfer pickle to baking sheet and repeat with remaining pickles.

Air fry

  • Add breaded pickles to the basket of the preheated air fryer, in a single layer and not overlapping. You'll likely need to cook the pickles in batches.
  • Lightly spray with cooking spray, then air fry for 5-8 minutes, flipping over halfway through cooking.
  • Transfer cooked pickles to cooling rack and repeat with remaining batches of pickles.

Cool and serve

  • Let the pickles cool for a few minutes, then serve hot/warm, with desired dipping sauce.

Notes

  1. I've estimated that this recipe serves approximately 4 - 6, but feel free to divide it up into as many servings as you'd like.
  2. We love to serve these pickles with a classic bleu cheese or ranch dressing, honey sriracha mayo, or a cajun remoulade. The sauce pictured is my honey sriracha mayo.
  3. Pickle spears can be cooked using this method as well, although I haven't tested it to say what the cooking time would be. If you do some experimenting, I'd love to know how long it took :)

Oven Directions:

  • Preheat oven to 425°F, and line a baking sheet with foil or parchment paper.
  • Bread pickles as directed above, then add to the baking sheet in a single layer.
  • Bake for 10-15 minutes, flipping over after about 7 minutes.

Nutrition

Calories: 211kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 813mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg