Air Fryer Fried Pickles

These Air Fryer Fried Pickles are one of my favorite crispy snacks. They’ve got that irresistible tangy crunch with a golden, seasoned coating—just like the deep-fried version, but made lighter and faster in the air fryer. I love serving them as a fun appetizer, game-day snack, or a savory treat whenever the craving hits.

Why You’ll Love This Recipe

I love how quick and mess-free this recipe is compared to traditional frying. The air fryer gets the pickles perfectly crispy without all the oil, and they still deliver that addictive crunch. Plus, I can whip up a small batch in minutes with pantry staples. They’re always a crowd-pleaser, especially when I pair them with a dipping sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dill pickle chips or slices (patted dry)

• All-purpose flour

• Eggs

• Panko breadcrumbs

• Garlic powder

• Paprika

• Salt

• Black pepper

• Cooking spray or oil mister

Directions

1. I start by preheating the air fryer to 400°F (200°C).

2. I set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of panko, garlic powder, paprika, salt, and pepper.

3. I pat the pickles dry with a paper towel to help the coating stick.

4. I dip each pickle slice first in flour, then in egg, and finally in the panko mixture, pressing gently to coat.

5. I place the breaded pickles in a single layer in the air fryer basket and spray the tops lightly with oil.

6. I air fry them for 8–10 minutes, flipping halfway through, until golden and crispy.

Servings and timing

This recipe makes about 2–3 servings, perfect for sharing. It takes 10 minutes to prep and about 10 minutes to cook—so I’ve got crispy fried pickles ready in under 20 minutes.

Variations

Sometimes I add a bit of cayenne to the breadcrumb mixture for heat, or I mix in grated Parmesan for extra flavor. I’ve also tried using seasoned breadcrumbs instead of panko for a finer texture. For a gluten-free version, I use almond flour and gluten-free panko.

storage/reheating

These are best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I toss them back in the air fryer at 375°F for 3–4 minutes to bring back the crisp.

FAQs

Can I use pickle spears instead of chips?

Yes, but I make sure to pat them very dry and add a few extra minutes in the air fryer to ensure they crisp up evenly.

Do I need to spray them with oil?

Yes, a light spray helps them brown and crisp. I use an oil mister or cooking spray—just enough to coat the tops.

Can I make these ahead of time?

I prefer making them fresh, but I’ve breaded the pickles and refrigerated them for a couple of hours before air frying with great results.

What dipping sauce goes best?

I love ranch or spicy mayo, but they’re also great with garlic aioli, blue cheese dressing, or even plain ketchup.

Can I bake these instead?

Yes, I bake them at 425°F (220°C) on a parchment-lined baking sheet for 15–20 minutes, flipping halfway through. They’re slightly less crispy but still tasty.

Conclusion

These Air Fryer Fried Pickles are everything I want in a quick snack—crunchy, flavorful, and totally addictive. I love how easy they are to make and how much lighter they feel than the fried version. Once I started making them at home, they quickly became a go-to whenever I need something salty, crispy, and satisfying.