Crispy Air Fryer Pickles with Ranch Dip
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 16 oz jar dill pickle chips (drained)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Cooking oil spray
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Drain the pickle chips from the jar and spread them out on a double layer of paper towels. Pat the tops firmly with more paper towels to remove as much moisture as possible. This is the most important step for ensuring the breading stays attached and gets crispy.
- Prepare three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs together. In the third bowl, combine the Panko breadcrumbs, garlic powder, onion powder, smoked paprika, and cayenne pepper if using.
- Working in small batches, toss the pickle slices in the flour until lightly coated. Dip them into the egg wash, allowing excess to drip off, and then press them firmly into the seasoned Panko mixture until fully covered.
- Preheat your air fryer to 400°F (200°C). Arrange the breaded pickles in a single layer in the air fryer basket, making sure they do not overlap. Lightly spray the tops with cooking oil spray. Cook for 8-10 minutes, flipping them halfway through and spraying the other side, until they are golden brown and crispy.
- While the pickles are cooking, whisk together the sour cream, mayonnaise, lemon juice, dried dill, dried parsley, salt, and pepper in a small bowl. Chill the dip in the refrigerator until you are ready to serve.