Ingredients
Equipment
Method
- Drain the pickles: Place the pickle chips in a colander and let them drain for at least 30 minutes, or even better, an hour. Pat them dry with paper towels to remove any excess moisture.
- Prepare the flour mixture: In a medium bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Prepare the egg wash: In a separate shallow bowl, whisk together the egg and milk until smooth.
- Prepare the panko breadcrumbs: Place the panko breadcrumbs in a third shallow bowl.
- Bread the pickles: Dredge a pickle chip in the flour mixture, ensuring it's completely coated. Shake off any excess flour.
- Dip in the egg wash: Dip the floured pickle into the egg wash, ensuring it's fully coated. Let any excess egg wash drip off.
- Coat with panko: Dredge the pickle in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere.
- Repeat: Repeat steps 5-7 with the remaining pickle chips until they are all breaded.
- Preheat the air fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Arrange the pickles in the air fryer: Lightly spray the air fryer basket with cooking spray. Place the breaded pickles in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
- Air fry: Air fry for 6-8 minutes, flipping halfway through, until the pickles are golden brown and crispy.
- Serve immediately: Serve hot with your favorite dipping sauce.
Notes
For extra crispy pickles, ensure they are thoroughly drained and patted dry before breading. Don't overcrowd the air fryer basket; cook in batches to allow for even cooking and maximum crispiness. Experiment with different seasonings in the flour mixture to customize the flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the air fryer at 350°F (175°C) for a few minutes.