Make genuinely crispy garlic dill pickles using your air fryer. This recipe provides a simple breading method for a crunchy, flavorful snack 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 jar (16 ounces) dill pickle spears or chips, drained well
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder (for breading)
1/2 teaspoon dried dill weed (for breading)
Cooking spray (oil-based)
Instructions
Drain the pickles completely and pat them very dry using paper towels. This step is key for crispness.
Set up a standard breading station with three shallow dishes.
In the first dish, combine the flour, 1 teaspoon garlic powder, 1/2 teaspoon dill weed, salt, and pepper. Mix well.
Place the beaten eggs in the second dish.
In the third dish, combine the panko breadcrumbs, 1 teaspoon garlic powder, and 1/2 teaspoon dill weed. Mix well.
Dredge each pickle piece first in the flour mixture, shaking off excess.
Dip the floured pickle into the egg, letting excess drip off.
Coat thoroughly in the seasoned panko mixture, pressing gently so the crumbs adhere.
Lightly spray the air fryer basket with cooking spray.
Arrange the coated pickles in a single layer in the air fryer basket. Do not overcrowd; work in batches if necessary.
Spray the tops of the breaded pickles lightly with cooking spray.
Air fry at 380°F (195°C) for 8 to 10 minutes, flipping halfway through.
Continue cooking until the coating is golden brown and crispy.
Serve immediately.
Notes
For extra crispness, chill the breaded pickles in the freezer for 10 minutes before air frying.
Use pickle chips or spears; thickness affects cooking time; aim for uniform size.
If your air fryer tends to stick, use parchment paper liners designed for air fryers.