If you’re anything like me, you’ve probably ordered fried pickles at a restaurant and thought, “Why don’t I make these at home more often?” That’s exactly what happened here. I’ve always loved the salty, crunchy bite of a good fried pickle — but the thought of deep frying at home? No thanks. So when a few readers asked if I had an air fryer version, I finally gave it a go.
And let me tell you — I wasn’t expecting them to be this addictive.
These air fryer fried pickles are golden, extra crispy on the outside, juicy inside, and full of that familiar tangy kick. They’re the kind of snack you make “just to try” and suddenly you’re halfway through the batch before you know it. Whether it’s a movie night, game day, or you’re just in the mood for something salty and crunchy, these pickles hit the spot.
What You’ll Need to Make Them
You really don’t need much here — and that’s what I love about this recipe. I actually started out adding a bunch of seasonings to the breading (garlic powder, paprika, cayenne… the works), but every time, it felt like the spices were competing with the pickles. Eventually, I stripped it back to the basics — and that’s when they really started to shine.
Here’s what you need:
- Pickles – I usually grab a jar of classic dill pickle chips. They’re just the right size and give you that nice salty tang. You could also slice spears into rounds if that’s what you’ve got on hand. Bread and butter pickles would work too, especially if you like a sweet-and-savory combo.
- Panko breadcrumbs – Regular breadcrumbs won’t cut it here. Panko gives you that irresistible crunch you want in every bite.
- Egg – This helps the breadcrumbs stick to the pickles and gives you that good golden coating.
- Olive oil spray – Not a lot — just enough to get the outside crisp without drowning them. You could use avocado oil or any neutral spray, but I usually stick with olive oil.
Pro tip: Drain and pat your pickles really well before breading. If they’re too wet, the breading just slides off or turns soggy. I lay them out on a paper towel and press gently — works like a charm.
How to Make Them Step-by-Step
Once you’ve got your pickles ready, here’s how I like to make them:
Dry the pickles: Seriously, don’t skip this. I’ve made the mistake of rushing and ended up with sad, slippery breading.
Dip in egg, then panko: I like to use one hand for wet ingredients and one for dry — makes things way less messy.
Lay them out on parchment or a plate: Don’t stack them. Give them a little space while you’re breading.
Air fry in batches: I know it’s tempting to throw them all in, but crowding the basket means steam, not crispiness. Trust me, the second batch is just as good — if not better, since you’ve already hit your groove.
Spray with oil and cook until golden: Depending on your air fryer, that usually takes about 8–10 minutes at 375°F. Flip halfway for even browning.
They come out hot, crunchy, and begging for a dipping sauce.
Best Ways to Serve These Crispy Pickles
Honestly, I could snack on these plain with a cold drink and call it a win. But they’re even better with a good dipping sauce on the side.
Here are a few of my favorites:
- Remoulade – Tangy and creamy with a little kick.
- Chipotle mayo – Spicy and smoky; pairs really well with the briny pickles.
- Ranch or vegan ranch – Always a classic.
- Honey mustard – Sweet and zippy if you want a contrast to the salty crunch.
I’ve even tossed a few of these into a wrap with grilled chicken, lettuce, and sauce — so good.
They’re also great on a party platter next to wings or mozzarella sticks. Just don’t expect them to stick around long.
Make-Ahead & Storage Tips
These are best eaten fresh, no question. That said, I’ve tested a few ways to prep ahead when I’m expecting company.
- To prep in advance: Bread the pickles and store them in a single layer on a baking sheet in the fridge for a few hours. Right before serving, air fry as usual.
- Leftovers? If you do have any left (rare in my house), pop them back in the air fryer at 350°F for a few minutes to crisp them back up. Avoid the microwave — they turn chewy and soggy fast.
- Freezer friendly? I wouldn’t freeze them. The pickles themselves hold a lot of moisture, and they don’t reheat well from frozen.
A Few Extra Tips from My Kitchen
- Use a slotted spoon to grab pickles from the jar so you’re not fighting too much liquid.
- Don’t skip the oil spray. A light mist helps the breadcrumbs crisp up and turn golden instead of dry and pale.
- Want more flavor? If you’re not a pickle purist like me, you can mix a little smoked paprika into the panko for a twist.
Air-Fried Pickles
If you’re a fan of that crispy, salty, crunchy bite you get at your favorite pub, you’ve got to try these air fryer fried pickles at home. They're surprisingly simple to whip up, and once you dip them into some creamy remoulade (or even a spicy chipotle ranch), it’s game over. We snack on them straight from the fryer—they never last long.
Ingredients
- 1 large egg
- 1 (16-ounce) jar of dill pickle chips, well drained
- 1 cup panko breadcrumbs
- Extra-virgin olive oil, for air frying
- Remoulade sauce or your favorite dip, for serving
Instructions
- Start by getting your air fryer preheating to 370°F.
- While that’s warming up, lay the pickle chips out on a clean kitchen towel or a stack of paper towels. Gently press another towel on top to blot away as much moisture as possible—this step helps them crisp up nicely.
- Crack the egg into a small bowl and give it a quick whisk. In another bowl, pour in the panko breadcrumbs.
- One by one, dip the pickle slices into the egg, shake off the excess, then coat them in panko. Set them aside on a plate until you’ve got a good batch going.
- Lightly drizzle or spray the coated pickles with olive oil. Arrange them in a single layer inside the air fryer basket, leaving a bit of room between each piece. If your air fryer’s on the smaller side, just cook them in batches so they crisp up evenly.
- Let them cook for about 11 to 14 minutes, or until they’re golden and crisp. The exact time can vary a little depending on your air fryer model, so peek in around the 10-minute mark.
- Serve them hot with a generous scoop of dipping sauce—and don’t expect leftovers!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 131Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 33mgSodium 244mgCarbohydrates 14gFiber 1gSugar 1gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Q&A
Can I use regular breadcrumbs instead of panko?
You can, but the crunch won’t be the same. Panko really gives that light, crispy texture.
Can I make these vegan?
You could try a flax egg (1 tbsp ground flax + 2.5 tbsp water) or aquafaba in place of the egg. I’ve tried both — they work decently, but the breading doesn’t cling quite as well.
Do I need to preheat the air fryer?
Some air fryers recommend it, others don’t. I usually give it 2–3 minutes of preheat just to help things start crisping right away.
What kind of pickles work best?
Dill pickle chips are my go-to, but you can absolutely experiment with sweet, spicy, or even garlic pickles depending on your mood.
Try Other Air Fryer Recipes:
