The Best Air Fryer Pickles

Ever had that dreaded moment when you’re down to the last fried pickle at a restaurant…?!

Well have no fear, because now you can easily make this incredible snack at home, and it’s so much healthier for you!

But there are a few key steps you HAVE to follow to make sure they come out crunchy AND flavorful.

3 Secrets to Making the BEST Air Fryer Pickle Chips

  1. Keep them Crunchy: Slice the pickles thin, but not too thin. About ¼-inch thick. This ensures you get the right breadcrumb coating to pickle ratio so they end up super crispy.
  2. Make it Stick: A 3-bowl technique is used of flour, an egg wash, and then a breadcrumb coating. This ensures the thick coating actually sticks to the chips and doesn’t fall off while air frying. (It’s a very similar process to when I created these Air Fryer Onion Rings!)
  3. Get them Golden: Spray the pickles with a non-stick cooking oil just before air frying. This adds just enough moisture to turn the breadcrumbs a gorgeous golden brown and prevents them from burning.

But don’t stop there! In order to recreate that pub food magic they need to be served with a Homemade Ranch Dressing. Trust me, it’s an absolute must-make!!

Table of Contents

Ingredients

For the exact measurements and detailed instructions, please see the recipe card below.

Pickles, bread crumbs, eggs, flour, seasonings, and milk are the ingredients for this air fryer pickle recipe.
  • Pickles. Whole dill pickles are preferred so you can slice them yourself. A 24-oz jar should be enough. You can also use pickle spears or pre-cut pickle chips, but you might end up with extra coating. Or, make your own Refrigerator Dill Pickles ahead of time
  • Flour. Use regular all-purpose flour or a gluten-free 1-to-1 blend.
  • Egg. This acts as the binder. Subbing with an egg substitute is not recommended.
  • Breadcrumbs. Regular breadcrumbs are preferred over a Panko-style. They’re smaller and stick to the pickles better. Aleia’s has a great gluten-free brand that works extremely well.
  • Seasonings. Keep it simple with paprika, garlic powder, salt, and pepper. Feel free to get creative and use whatever other seasonings you have available.
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How to Make Air Fryer Pickles

Please see the recipe card below for more detailed ingredient amounts.

1. Slice into Pickles into Chips

Use a paper towel to dry off pickles before slicing.

With a sharp knife, cut them no more than ¼-inch thick. This is just the right thickness to get the perfect coating to pickle ratio.

Recipe Tip

Drying the pickles off before coating is very important. If they’re too wet, the breading will slide off and not stick to the slices.

The sliced pickle chips are laid out on the counter.

2. Coat Using a 3-Bowl Technique

You will need three small bowls for this process.

In the first, add flour. The second will have whisked egg and milk. And finally, mix breadcrumbs, paprika, garlic powder, salt and pepper in the third and stir.

Dip one pickle slice at a time in the flour mixture and shake off any excess flour. Then dredge in the egg mixture, and finally cover with the breadcrumbs.

Repeat this process with the remaining dill pickle slices.

The pickles are coated in flour, egg mixture, and bread crumbs.

3. Cook Pickles in Air Fryer

Preheat the air fryer to 400°F. Ensuring it is hot guarantees a crispy texture.

Arrange the coated pickles in a single layer in a 6-quart Air Fryer basket. Any area where the pickles are touching will not crisp up fully.

If you don’t have enough space, you will have to fry these in multiple batches.

Spritz the slices with a bit of non-stick cooking spray if you want a little extra crunch and then cook for 8-10 minutes.

Flip the pickles halfway through. Start keeping an eye on them after about 8 minutes as you don’t want to let them burn!

The crispy pickles are cooked in the air fryer until golden brown.

4. Sauces to Serve with Fried Pickles

These Air Fryer fried pickles are amazing all on their own. However, pairing with dipping sauces is a great way to elevate the flavor!

Classic homemade ranch dressing is the best dip. The creamy and cool flavor is the perfect balance for the pickles. Ketchup is another favorite.

You can get creative and serve them with any of these other tasty sauces:

A hand dips a gluten-free air fryer pickle into dip.

FAQs

Are fried pickles healthy?

Classic fried pickles are not very healthy since they are deep fried in a lot of oil. However, making them in the Air Fryer without oil is a much healthier alternative!

What type of pickles are best to air fry?

Whole dill pickles sliced into ¼-inch thick slices are ideal for air fried pickles. But you can choose any kind, bread and butter and sweet pickles are great alternatives.

How do I make fried pickles crispy?

Using an air fryer is the best and healthiest way to get crispy fried pickles. A spritz of non-stick cooking spray just before cooking helps them to crisp up even more.

Can I use frozen pickles?

You can, but they won’t have nearly as much flavor as fresh. If you do, make sure to thoroughly defrost the pickles before cooking.

Recipe Tips

  • Slice ’em right. Get as close to ¼-inch as possible for the best crumb to pickle ratio.
  • Spritz it good. Don’t forget the non-stick cooking spray. It gives the crust a beautiful golden color and prevents them from drying out.
  • Use separate forks. Designate a different fork for each bowl so they don’t get dirty.
  • 3 bowls is best. The flour, egg wash, and breadcrumb method ensures the coating actually sticks to the pickles.
  • Serve it with sauce. These taste great on their own, but even better when paired with a homemade sauce!
A plate of air fryer pickles is served for an appetizer.

More Air Fryer Snack Recipes

If you can’t get enough of your Air Fryer, try out these other tasty recipes:

Tap stars to rate!

5 from 5 votes

Air Fryer Pickle Chips Recipe

By: London Brazil
Get the crispiest Air Fryer Pickle Chips by following a few simple tricks! Cutting dill pickles into thin slices gives you the perfect ratio of a crunchy coating to tender middle. Plus, the 3-bowl technique is key to getting a thick breading to actually stick!
An overhead shot shows a plate of air fryer pickles.
Yield 6 servings
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
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Ingredients 

  • 24 oz. jar dill pickles about 5-6
  • ¼ cup flour gluten-free 1-to-1
  • 1 egg
  • 2 Tbsp. milk oat, cashew, or soy
  • 1 cup breadcrumbs plain*
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¾ – 1 tsp. salt to taste
  • ¼ tsp. black pepper
  • Non-stick cooking spray

Instructions 

  • Slice Pickles: Cut pickles into ¼-inch slices, discarding the ends.
    24 oz. jar dill pickles
  • Coat the Pickles: In three separate shallow bowls, prepare the following:

    Bowl 1: Add flour.

    Bowl 2: Add egg and milk. Whisk until well combined.

    Bowl 3: Add breadcrumbs, paprika, garlic powder, salt, and pepper. Toss until combined.

    Dip one pickle slice in the flour mixture and shake off any excess flour, dredge in the egg wash, and then coat with the breadcrumbs.  Repeat this process with the remaining pickle slices.
    ¼ cup flour, 1 egg, 2 Tbsp. milk, 1 cup breadcrumbs, ½ tsp. paprika, ½ tsp. garlic powder, ¾ – 1 tsp. salt, ¼ tsp. black pepper
  • Cook in Air Fryer: Place half of the coated pickle slices in a single layer in a 6-quart Air Fryer basket. Spray with non-stick cooking spray. Air Fry at 400 degrees for 8-10 minutes. Flip the pickles halfway through cooking. Repeat with the remaining pickles slices.
    Non-stick cooking spray
  • Serve air fried pickles with Ranch Dressing, Special Sauce, or Sriracha Mayo.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 5 votes

Video

Notes

Prep-Ahead Instructions:
Slice the pickles in advance to save time. You can also completely make them and save for later.
Storage Directions:
Keep in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the coating will get soggy. To reheat, pop them back in the Air Fryer at 350° for 2-3 minutes.
Recipe Tips:
  • Slice ’em right. Get as close to ¼-inch as possible for the best crumb to pickle ratio.
  • Spritz it good. Don’t forget the non-stick cooking spray. It gives the crust a beautiful golden color and prevents them from drying out.
  • Use separate forks. Designate a different fork for each bowl so they don’t get dirty.
  • 3 bowls is best. The flour, egg wash, and breadcrumb method ensures the coating actually sticks to the pickles.
  • Serve it with sauce. These taste great on their own, but even better when paired with a homemade sauce!

Nutrition

Calories: 114kcal, Carbohydrates: 20g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 1698mg, Potassium: 161mg, Fiber: 3g, Sugar: 3g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 5 votes (5 ratings without comment)

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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Cecelia! Thanks so much for taking the time to leave a comment and rating!

      Reply

  2. 5 stars
    They were yummy and easy! I like that you dip the pickles 3 times. It makes a nice crunchy exterior and you don’t lose a lot to the fryer.

    Reply

    1. Yay! So happy you enjoyed them, Reichel! Thanks so much for taking the time to leave a comment 🙂

      Reply