Air Fryer Fried Pickles
Crunchy and tangy air fryer fried pickles coated in a seasoned cornmeal crust, offering a healthier alternative to deep-fried versions. Perfect for game night or as a quick appetizer.
Ingredients
Pickle Preparation
- 4 cups Jarred dill pickles, sliced into 1/4-inch rounds Substitute with bread-and-butter pickles for sweeter bites.
Breading Mixture
- 2/3 cup Cornmeal Can substitute with fine cornmeal or panko.
- 1/3 cup All-purpose flour Use a 1:1 GF flour blend for gluten-free.
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika Use smoked paprika for added depth.
- 1/2 teaspoon Salt Season generously.
- 1/4 teaspoon Black pepper
Wet Binder
- 2 large Eggs Use room temperature for better adhesion.
- 1/4 cup Buttermilk Can substitute with plain milk + a splash of lemon.
For Cooking
- As needed Cooking spray To promote crisping in the air fryer.
For Serving
- As needed Ranch dressing Can also serve with spicy aioli.
Instructions
Preparation
- Drain the pickle slices on paper towels and pat dry so the coating sticks.
- In a shallow bowl, whisk together cornmeal, all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In a second bowl, whisk the eggs with buttermilk until smooth.
Coating
- Working one at a time, dip a pickle slice into the buttermilk mixture, letting excess drip off, then press into the cornmeal mixture to coat both sides. Shake off loose crumbs.
Cooking
- Preheat the air fryer to 375°F (190°C) for a few minutes.
- Spray the air fryer basket lightly with cooking spray.
- Arrange coated pickles in a single layer, making sure not to overcrowd.
- Lightly spray the tops of the coated pickles with cooking spray.
- Air fry for about 10 minutes, flipping once after 5 minutes, until golden and crispy.
- Serve immediately with ranch dressing or your preferred dip.
Notes
Keep batches small for the crispiest results. For guidelines on storage and reheating: refrigerate leftovers in an airtight container for up to 2 days. Re-crisp in the air fryer at 350°F (175°C) for 3–5 minutes.