Air Fryer Fried Pickles and a Sour Cream Dill Dip

Air fryer fried pickles are dill pickle slices dipped in an egg and flour wash, coated in panko breadcrumbs and cooked at 400 F until crunchy. They come with a cool dip made from sour cream, mayonnaise, minced onion, garlic and dried dill. The recipe takes about 25 minutes, with 15 minutes of prep and 10 minutes of cooking, and makes six servings of roughly 167 calories.

This is party and game day food for people who like the tang of pickles and the crunch of a fried snack but do not want a pot of hot oil. The crust depends on dry pickles and a firm coating, and the sections below explain both. For another crisp bite from the same basket, see Air Fryer Zucchini.

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Panko coated air fryer fried pickles next to a bowl of sour cream dill dip

Why Fried Pickles Belong in the Air Fryer

• No deep frying. The panko crisps in hot air, so there is no oil to heat, watch or throw away.
• A dip is included. Sour cream, mayonnaise, onion, garlic and dill are stirred together in one small bowl while the pickles cook.
• Fast. The pickles need about 10 minutes in the air fryer.
• Easy to scale. One cup of pickle slices makes six snack servings. Double everything and cook in batches for a crowd.

Ingredients for Air Fryer Fried Pickles

• 1 cup sliced pickles
• 2 large eggs
• 3 tablespoons flour
• 1 tablespoon hot sauce, if desired
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup minced onions
• 1 clove garlic, minced
• 1 teaspoon dried dill, optional

Notes on the ingredients

• Sliced pickles. Dill pickle chips are the classic choice. Thicker crinkle cut slices hold the coating best. Very thin slices can go limp.
• Eggs, flour and hot sauce. Whisked together they form a thick wash that works as egg dip and flour dredge in one step. The hot sauce is optional and adds mild heat.
• Panko breadcrumbs. Panko is coarser than regular breadcrumbs and gives a lighter, crunchier crust. Regular crumbs work but turn out denser.
• Sour cream and mayonnaise. Equal parts make a dip that is creamy without being heavy. Greek yogurt can replace the sour cream.
• Minced onion, garlic and dill. They season the dip. The dried dill is optional, but it ties the dip to the pickles.

How to Make Air Fryer Fried Pickles

1. Lay down a couple of sheets of paper towels. Arrange the pickles on the paper towels and place more paper towels on top. Let them dry for a few minutes.
2. In a shallow dish, whisk together the eggs, flour, hot sauce, salt, and black pepper.
3. In another shallow dish, add the breadcrumbs.
4. Working one at a time, dip a pickle in the egg wash, coat in breadcrumbs, then transfer to a baking sheet.
5. Preheat your air fryer to 400 F. Add the pickles in a single layer with some space between each pickle. Spray with oil and air fry for 5 to 7 minutes. Flip and spray with more oil, and air fry for another 5 to 7 minutes until golden brown.
6. For the dip, simply combine all the ingredients in a small bowl. Enjoy.

Step 1 is the one people skip and regret. Pickles come out of the jar wet, and breading slides off a wet surface. Laying the slices on paper towels and pressing more towels on top removes the brine from the outside.

When coating, let the excess egg mixture drip off before the slice goes into the panko, and press the crumbs on with your fingers. In the air fryer, the single layer with some space between the slices lets the air reach both sides, so the crust dries and browns.

How the Coating Turns Crisp Without Oil

Deep frying works because hot oil drives water out of a coating very quickly. An air fryer has to do the same job with air, which carries far less heat. That is the reason every step of this recipe aims at removing water before the pickles go into the basket. Pressing the slices between paper towels takes brine off the surface. The thick mixture of eggs and flour forms a sticky layer that seals the pickle and gives the panko something to hold on to.

Panko is made from bread without crust that is dried into large, airy flakes. Those flakes have many edges that dry and brown fast in moving air, so they turn crunchy in the roughly 10 minutes the recipe gives them. At 400 F the egg in the batter sets quickly and locks the crumbs in place before the pickle underneath has released much juice. Space between the slices matters for the same reason: steam needs somewhere to go, or it softens the crust from the side.

Tips for a Crust That Stays On

• Use one wet hand and one dry hand. Keep one hand for the egg mixture and the other for the panko, so the crumbs do not clump on your fingers.
• Rest the coated slices. A few minutes on a baking sheet help the coating set before cooking.
• Spray lightly. A light mist of cooking spray on the panko helps it color. Dry crumbs can stay pale.
• Cook in batches. Crowded slices stick together and steam. Two or three rounds give a better result than one full basket.
• Mix the dip first. A short rest in the refrigerator lets the onion, garlic and dill flavor the sour cream.

Common Mistakes and How to Avoid Them

• Skipping the paper towels. Wet pickles are the main cause of breading that falls off.
• Stacking the slices. Overlapping pieces glue together and the covered parts stay soft.
• Letting them sit after cooking. The pickles keep releasing moisture. Serve them within minutes for the best crunch.
• Thin batter. If the egg mixture seems runny, whisk in a little more flour so it clings to the slices.

Variations and Swaps

• Spicier. Use spicy pickles or add more hot sauce to the egg mixture.
• Pickle spears. Spears work too. Dry them very well and add a few minutes to the cooking time.
• Seasoned crumbs. Stir garlic powder, paprika or Cajun seasoning into the panko.
• Different dip. Ranch dressing or a spicy mayonnaise are good alternatives to the dill dip.

How to Store and Reheat

Fried pickles are best fresh. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days, but the crust softens. Store the dip separately, covered, for up to 3 days.

Reheat the pickles in the air fryer at 375 F for 3 to 4 minutes. The microwave makes the coating soggy. Freezing is not a good idea for this recipe.

Make Ahead, Scaling and Timing

The dip can be made a day ahead and kept covered in the refrigerator. Its flavor improves as the onion, garlic and dill sit in the sour cream and mayonnaise. Stir it before serving.

For a party, set up the breading station early and coat all the slices, then cook them in batches right before guests arrive. Each batch takes about 10 minutes. Finished batches stay crisp for a short while on a wire rack. Avoid stacking them on a plate, where trapped steam softens the coating.

What to Serve With It

Serve the pickles as an appetizer with the dill dip, or put them on a platter with other finger food. They are a classic side for burgers and sandwiches and add crunch on top of a burger.

For a snack board that comes entirely from the air fryer, add Air Fryer Chicken Wings and Air Fryer Tortilla Garlic Bread.

Air Fryer Fried Pickles FAQ

Why does the breading fall off my fried pickles?

The slices were probably too wet. Dry them thoroughly on paper towels, let excess egg drip off and press the panko on firmly.

What temperature do I use for fried pickles in the air fryer?

This recipe preheats the air fryer to 400 F and cooks the pickles in a single layer with space between them.

Can I prepare them ahead?

You can bread the slices up to an hour ahead and keep them on a tray in the refrigerator. Cook them right before serving.

Can I make the dip without mayonnaise?

Yes. Use only sour cream or Greek yogurt and adjust the salt. The dip will taste a little tangier.

Which pickles are best for frying?

Firm dill pickle chips with a crinkle cut. They are thick enough to stay crunchy and their ridges hold the batter. Sweet pickles work too if you like a sweet and salty contrast.

Crunchy, Tangy and Ready in Under Half an Hour

Dry pickles, a thick egg wash and room in the basket are the three things that make this snack work. The dip takes a minute and balances the salt and tang of the pickles.

Plan to cook them last, right before everyone sits down, because fried pickles wait for no one.