Air Fryer Fried Pickles: The Ultimate Crispy, Tangy Snack You’ll Make Again and Again
These Air Fryer Fried Pickles are light, tangy, and irresistibly crispy—just as satisfying as the restaurant version, but made at home with far less oil. They’re quick to prepare and perfect as an appetizer, game-day snack, or fun side dish. Serve them hot with cool ranch dressing and enjoy the ultimate sweet-and-salty crunch.
Ingredients
-
1 (32 oz) jar sliced dill pickles, drained
-
1 cup all-purpose flour
-
2 teaspoons garlic powder
-
2 teaspoons onion powder
-
1 teaspoon ground black pepper
-
½ teaspoon salt
-
½ teaspoon paprika
-
¼ teaspoon cayenne pepper
-
Nonstick cooking spray
-
Ranch dressing, for dipping (optional)
Instructions
-
Preheat the Air Fryer
-
Preheat your air fryer to 400°F (200°C) for 5 minutes.
-
-
Dry the Pickles
-
Drain the pickle slices and place them on a paper towel-lined plate.
-
Pat dry to remove excess moisture—this helps them crisp up.
-
-
Season the Flour
-
In a shallow bowl, whisk together the flour, garlic powder, onion powder, black pepper, salt, paprika, and cayenne pepper.
-
-
Coat the Pickles
-
Working in batches, toss about 15 pickle slices at a time in the flour mixture.
-
Shake off any excess coating.
-
-
Air Fry
-
Spray the air fryer basket with nonstick cooking spray.
-
Arrange pickles in a single, even layer.
-
Spray the tops lightly with cooking spray.
-
Air fry for 5 minutes, flip, spray again, and cook for 4–5 more minutes, until golden and crispy.
-
Repeat with remaining pickles.
-
-
Serve
-
Serve immediately with ranch dressing, if desired.
-
Notes
-
Dry pickles thoroughly before coating—moisture prevents browning.
-
Don’t overcrowd the basket; crispiness comes from good air circulation.
-
For extra crunch, add 1–2 tablespoons of cornstarch to the flour mixture.
-
Like it spicy? Increase the cayenne or add chili powder.