Fried Pickles Air Fryer Ranch (Printer-Friendly)
Crispy pickles get golden and crunchy in the air fryer, ready for dipping with creamy ranch—great for sharing.
# What You’ll Need:
→ Pickle Preparation
01 -
1 1/2 cups dill pickle chips, crinkle-cut, drained and patted dry
→ Breading Components
02 -
1/3 cup all-purpose flour
03 -
2 large eggs, beaten
04 -
1 cup panko breadcrumbs
→ Seasonings
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
1/8 teaspoon freshly ground black pepper
08 -
1/8 teaspoon fine sea salt
→ Finishing and Service
09 -
Cooking oil spray or 1 tablespoon neutral oil
10 -
1/2 cup ranch dressing, for serving
# Steps to Follow:
01 -
Drain dill pickle chips thoroughly and pat dry with paper towels to remove excess moisture.
02 -
Arrange three shallow bowls: place flour in the first; beaten eggs in the second; combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper in the third.
03 -
Dredge each pickle chip in flour, dip in beaten eggs, and coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
04 -
Allow the breaded pickles to rest on a tray for 5 minutes to help the coating set.
05 -
Place pickles in a single layer in the air fryer basket. Apply a light mist of oil spray or brush lightly with oil to ensure crispness.
06 -
Air fry at 400°F for 7 to 9 minutes, flipping halfway through, until the coating is crisp and lightly golden.
07 -
Transfer fried pickles to a serving platter and serve immediately with ranch dressing.
# Helpful Hints:
01 -
Do not overcrowd the air fryer basket to ensure optimal crispness; cook in batches if needed.
02 -
Letting the breaded pickles rest briefly before air frying helps prevent the coating from falling off.
03 -
A light spray or brushing of oil is sufficient; avoid excess oil to maintain a crisp texture.
04 -
For a spicier twist, substitute some of the paprika with cayenne pepper.
05 -
Store any leftovers in an airtight container for up to 2 days and reheat in the air fryer for best results.