Ingredients
Equipment
Method
- Drain the dill pickles and pat them dry with paper towels to remove excess moisture.
- In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs mixed with dill, garlic powder, salt, and pepper.
- Dip each pickle slice into the flour, then the egg, and finally coat it in the panko mixture, pressing lightly to ensure it sticks.
- Preheat the air fryer to 375°F (190°C) for about 5 minutes.
- Place the coated pickles in a single layer in the air fryer basket, leaving space between them for even cooking.
- Cook for 10–12 minutes, flipping halfway through, or until they are golden brown and crispy.
- Carefully remove from the air fryer and serve immediately with your favorite dipping sauce!
Nutrition
Notes
For a spicier kick, add cayenne pepper to the breadcrumb mixture. Keep leftover pickles in an airtight container in the fridge for up to 3 days. Reheat in a preheated air fryer for a few minutes to regain crispness. You can freeze uncooked, coated pickles — just fry from frozen, adding a couple of extra minutes to the cooking time.