Tangy dill pickles coated in seasoned breadcrumbs, air-fried to a golden, crispy finish with a hint of spice.
# What You Need:
→ Pickles
01 - 16 dill pickle chips or slices, patted dry
→ Breading
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 cup panko breadcrumbs
06 - ½ teaspoon garlic powder
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon cayenne pepper (optional)
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper
→ For Serving
11 - Ranch or preferred dipping sauce
# How-To Steps:
01 - Set the air fryer temperature to 400°F.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko combined with garlic powder, smoked paprika, cayenne pepper (optional), salt, and black pepper.
03 - Use paper towels to thoroughly pat dry the pickle chips, removing excess moisture.
04 - Dredge each pickle slice in the flour, shaking off any surplus.
05 - Dip floured pickle slices into the egg and milk mixture, ensuring full coverage.
06 - Press the egg-coated pickles firmly into the spiced panko mixture to achieve an even crust.
07 - Place breaded pickles in a single layer in the air fryer basket and lightly spray with cooking oil.
08 - Cook for 6 minutes, flip the slices, spray again, and continue air-frying for an additional 4 to 6 minutes until golden and crispy.
09 - Present immediately with ranch or chosen dipping sauce.
