📝 About This Recipe
Born in the heart of the American South, fried pickles are the ultimate indulgence of salty, tangy, and crunchy textures. This air-fried version reimagines the roadside classic by utilizing a triple-dredge technique that ensures a heavy-duty crunch without the greasy aftermath. Each bite delivers a punchy brine balanced by a smoky, spiced breading, making it the perfect conversation starter for your next gathering.
🥗 Ingredients
The Pickles
- 24-30 pieces Dill Pickle Slices (crinkle-cut preferred for maximum surface area)
- 1/4 cup Cornstarch (for the initial moisture-wicking dredge)
The Wet Batter
- 2 Large Eggs (beaten well)
- 2 tablespoons Pickle Juice (reserved from the jar)
- 1 teaspoon Hot Sauce (Louisiana-style or Crystal)
The Breading
- 1 cup Panko Breadcrumbs (Japanese-style for extra lightness)
- 1/4 cup Yellow Cornmeal (for that authentic Southern grit and crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly ground)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise (full fat for best flavor)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Dill
👨🍳 Instructions
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1
Drain the pickle slices thoroughly in a colander. Spread them out in a single layer on several sheets of paper towels and pat the tops firmly with more paper towels. Removing moisture is the secret to preventing the breading from sliding off.
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2
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is hot when the pickles hit the surface.
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3
Set up your dredging station with three shallow bowls. In the first bowl, place the cornstarch. In the second, whisk together the eggs, pickle juice, and hot sauce. In the third, combine the panko, cornmeal, paprika, garlic powder, onion powder, cayenne, and black pepper.
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4
Take a dried pickle slice and coat it lightly in the cornstarch, shaking off any excess. It should look dusty, not caked.
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5
Dip the starched pickle into the egg mixture, ensuring it is fully submerged, then let the excess drip off.
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6
Press the pickle into the panko-cornmeal mixture. Use your fingers to firmly press the crumbs onto both sides of the pickle to ensure a thick, even coating.
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7
Repeat this process for all pickle slices, placing them on a wire rack as you work. Let them rest for 5 minutes before air frying; this helps the breading adhere.
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8
Lightly spray the air fryer basket with a high-heat oil (like avocado or canola oil). Arrange the pickles in a single layer, ensuring they do not touch or overlap.
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9
Generously spray the tops of the pickles with oil. This is crucial for achieving that 'fried' golden-brown color and texture.
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10
Air fry at 400°F for 8-10 minutes. At the 5-minute mark, carefully flip each pickle and give them another light spray of oil.
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11
While the pickles cook, whisk together all the 'Cajun Remoulade' ingredients in a small bowl until smooth. Refrigerate until ready to serve.
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12
Check the pickles at 8 minutes. They are done when the breading is deeply golden and feels firm to the touch.
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13
Remove the pickles from the air fryer and let them cool on a wire rack for 2-3 minutes. This allows the crust to fully crisp up before serving.
💡 Chef's Tips
Always pat your pickles bone-dry before dredging; any moisture will cause the breading to steam and fall off. Do not overcrowd the basket; cook in batches if necessary to allow the hot air to circulate around each chip. Using a combination of Panko and cornmeal provides the best texture—Panko for crunch and cornmeal for a traditional fried finish. Use an oil mister rather than a non-stick aerosol spray, as the latter can damage the coating of your air fryer basket over time. If you want more heat, add a pinch of ghost pepper flakes to the breading or extra hot sauce to the egg wash.
🍽️ Serving Suggestions
Serve immediately alongside the chilled Cajun Remoulade for a temperature contrast. Pair with a cold, crisp Lager or a citrusy IPA to cut through the salt and spice. These make an excellent topping for a gourmet 'Southern Style' cheeseburger. Serve as part of an appetizer platter with celery sticks and carrot ribbons. For a different flavor profile, try dipping them in a creamy Buttermilk Ranch or Blue Cheese dressing.