Make exceptionally crispy dill pickles in your air fryer with a flavorful garlic and dill coating. This recipe provides the steps for maximum crunch without deep frying.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup dill pickle chips (well-drained and patted very dry)
1/2 cup all-purpose flour
1 large egg
1 tablespoon water
1/2 cup Panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray (oil-based)
Instructions
Pat the drained pickle chips thoroughly dry with paper towels. This step is crucial for crispiness.
Set up a standard breading station with three shallow dishes.
In the first dish, place the flour.
In the second dish, whisk the egg and water together.
In the third dish, combine the Panko breadcrumbs, garlic powder, dried dill weed, salt, and pepper.
Dredge each pickle chip first in the flour, shaking off excess.
Dip the floured chip into the egg wash, allowing excess to drip off.
Coat the chip completely in the Panko mixture, pressing gently to adhere the crumbs.
Lightly spray the breaded pickles with cooking spray on both sides.
Preheat your air fryer to 380°F (195°C).
Arrange the pickles in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.
Air fry for 8 to 10 minutes, flipping halfway through the cooking time. Spray lightly with cooking spray again after flipping.
Continue cooking until the coating is golden brown and crisp.
Serve immediately with your preferred dipping sauce.
Notes
For the best results, ensure the pickle chips are as dry as possible before breading.
Do not overcrowd the air fryer basket; cook in batches to allow air circulation for crisping.
If the coating seems too dry during breading, add a tiny bit more water to the egg wash.