Anti Inflammatory Air Fryer Pickles
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Learn more →Ingredients
4 servings
- 1 jar (16 oz) dill pickle slices, drained
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 2 large eggs
- 1 tbsp hot sauce
- 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - ½ tsp dried dill
- olive oil spray
For serving
- ranch dressing, for serving (optional)
Instructions
- 1
Spread the drained pickle slices in a single layer on a wire rack or a layer of paper towels. Pat the tops dry with additional paper towels and let them sit for 5 minutes — the drier the surface, the better the coating will adhere.
- 2
Set up a three-bowl breading station: in the first shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), and salt. In the second bowl, whisk the eggs with the hot sauce until smooth. In the third bowl, stir together the panko breadcrumbs and dried dill.
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