Tangy Dill Pickles Crunchy (Printer-friendly)

Tangy dill pickles coated in crunchy breading and air-fried to golden perfection for a tasty snack.

# What You'll Need:

→ Pickles

01 - 16 dill pickle slices, patted dry

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

→ For Serving

11 - Ranch or preferred dipping sauce

# How To Make It:

01 - Preheat the air fryer to 400°F.
02 - Arrange three shallow bowls: flour in the first, whisked eggs with milk in the second, and a mixture of panko, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in the third.
03 - Thoroughly pat pickle slices dry with paper towels to remove excess moisture.
04 - Dredge each pickle slice in flour, shaking off excess.
05 - Submerge floured slices into the egg and milk mixture, coating both sides evenly.
06 - Press each slice into the breadcrumb mixture to ensure an even coating.
07 - Place breaded pickles in a single layer in the air fryer basket and lightly spray with cooking oil.
08 - Cook for 6 minutes, flip slices, spray again, and continue air frying for an additional 4 to 6 minutes until golden and crispy.
09 - Serve immediately alongside ranch or your preferred dipping sauce.

# Expert Advice:

01 -
  • That impossible crunch you get only when the timing is perfect—it's genuinely addictive.
  • The air fryer version tastes fried without the guilt or the oil splatters all over your stovetop.
  • A 12-minute appetizer that makes you look like you actually tried.
02 -
  • Moisture is the biggest saboteur—I learned this the hard way by skipping the paper towel step, and the results were sadly soggy instead of crunchy.
  • Don't overcrowd the air fryer basket; the pickles need space around them for the hot air to circulate and crisp them evenly.
  • The spray of cooking oil is essential; without it, you'll end up with pale, chewy results instead of golden crispiness.
03 -
  • Double-breading creates an extra crispy shell that's absolutely worth the few extra minutes it takes; dip in egg and breadcrumbs one more time for serious crunch.
  • If your panko isn't brown enough at the end, crank the temp up to 420°F for the last minute—this gets you that deeper golden color without burning anything.
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