Like deep-fried pickles? You’ll love this version even more. Dill pickle slices are coated with panko bread crumbs and spices, then air-fried until crispy. Dip them in ranch dressing for an appetizer you won’t soon forget. —Nick Iverson, Denver, Colorado
Total TimePrep: 20 min. + standing Cook: 15 min./batch
- 32 dill pickle slices
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 2 tablespoons dill pickle juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 cups panko (Japanese) bread crumbs
- 2 tablespoons snipped fresh dill
- Cooking spray
- Ranch salad dressing, optional
- Preheat air fryer to 425°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
- Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
- Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Spritz pickles and fryer basket with cooking spray. Working in batches if needed, place pickles in a single layer in basket and cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with additional cooking spray. Continue cooking until golden brown and crispy, 7-10 minutes. Serve immediately. If desired, serve with ranch dressing.
Test Kitchen tip
Nutrition Facts1 pickle slice: 26 calories, 1g fat (0 saturated fat), 13mg cholesterol, 115mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
Originally published as Oven Fried Pickles in What Can I Cook In My ...
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