Crispy Fried Tangy Pickles

# What You'll Need:

→ Pickles

01 - 16 dill pickle slices, patted dry

→ Breading

02 - 1/2 cup all-purpose flour

03 - 2 large eggs

04 - 1 tablespoon milk

05 - 1 cup panko breadcrumbs

06 - 1/2 teaspoon garlic powder

07 - 1/2 teaspoon smoked paprika

08 - 1/4 teaspoon cayenne pepper (optional)

09 - 1/2 teaspoon kosher salt

10 - 1/4 teaspoon ground black pepper

→ For Serving

11 - Ranch or preferred dipping sauce

# Method:

01 - Preheat the air fryer to 400°F.

02 - Set up three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine panko, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in the third.

03 - Thoroughly pat pickle slices dry with paper towels to remove excess moisture.

04 - Dredge each pickle slice in flour, shaking off the excess.

05 - Immerse floured pickles into the egg and milk mixture, ensuring even coating on both sides.

06 - Press pickles into the breadcrumb mixture to achieve an even coating.

07 - Place breaded pickles in a single layer in the air fryer basket and lightly spray with cooking oil.

08 - Air-fry for 6 minutes, flip the pickles, spray again, then cook for an additional 4 to 6 minutes until golden and crispy.

09 - Serve immediately with ranch or your preferred dipping sauce.

# Expert Advice:

01 -

They taste sinfully crispy and golden without the grease of traditional frying.
Ready in under 25 minutes from start to serving, making them perfect for unexpected guests.
The tangy pickle cuts through the savory breading in the most satisfying way.

02 -

The drying step isn't optional—wet pickles create steam, and steam is the enemy of crispiness, so take the extra minute with the paper towels.
Light oil spray is better than heavy; too much creates a greasy film rather than a crispy coating, so a few quick bursts are all you need.

03 -