Air Fryer Fried Pickles

Air Fryer Fried Pickles with panko-cornmeal coating and Sriracha ranch. Extra crispy, no deep frying, ready in 13 minutes!

4.89 from 9 votes

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Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Author: Jennifer Stewart

Pull out 24 pickle chips.
Dry them very well on paper towels.
Pull out three small mixing bowls to prepare the dredge.
In the first bowl, mix the eggs, pickle juice, and steak seasoning.
In the second bowl add the flour.
In the third bowl, combine the panko and cornmeal.
To dredge the pickles, dip in the flour, then in the egg wash, and lastly in the cornmeal/panko mixture.
Place on a baking sheet until all the pickles are coated.
Set the air fryer to 320F.
Lightly spray the pickles with a non-stick coconut oil spray.
Air Fry the pickles for 6 minutes, flipping half way thru or until nice and crispy.
Let cool for a minute or two before eating. Continue with remaining pickles.
Serve with a Sriracha Ranch Dip and enjoy!

To make the Sriracha ranch dip, combine 1 tablespoon of Sriracha to 1 cup ranch dressing. Add more if you like it extra spicy.
Dry pickles very well on paper towels before dredging. This is the most important step!
Use the panko-cornmeal combo, not just one or the other. The combo is what makes these extra crispy.
Add hot sauce to the egg wash if you want more heat.
Spray lightly with nonstick spray before air frying for deep golden color.
Don't overcrowd the basket. Work in batches for even cooking!
Flip halfway through so both sides get equally crispy.
Keep an eye on them - all air fryers cook differently and they can burn quickly!
Crank up to 400°F if they aren't getting crispy enough.
Eat immediately for best crunch. They lose crispiness as they sit.
Reheat in the air fryer, never the microwave.