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Air fryer pickles give you that mouth-watering mix of zesty pickle and crisp coating without all the oil and extra calories of deep frying. These golden pickle chips hit the sweet spot between a crunchy shell and juicy center that makes everyone go crazy for fried pickles. They taste just like what you'd get at your favorite restaurant but they're way easier to make at home with hardly any cleanup afterward.
I tried making air fryer pickle chips when I was missing my go-to restaurant snack during quarantine. After playing around with the method a few times, they became something we had to have every week. My husband, who used to turn his nose up at pickles, now asks for them all the time. He swears they're better than what we get when eating out because they stay crispy longer and have more kick from the seasoned coating.
Essential Pickle Elements
- Dill pickle chips: Give that perfect tangy base
- All purpose flour: Makes the crunchy outer layer
- Cajun seasoning: Brings a rich spicy flavor
- Garlic powder: Adds tasty savory notes
- Farm fresh eggs: Hold everything together
- Cooking spray: Helps get that golden finish
- Mayonnaise: Starts your dipping sauce right
- Fresh scallions: Throw in some green freshness
- Tangy hot sauce: Gives just enough heat
- Zesty lemon juice: Wakes up all the flavors
- Prepared horseradish: Kicks it up a notch if you want
Cooking Brilliance
- Getting Pickles Ready:
- Start by draining your pickle slices in a strainer. Let them sit for a few minutes to drop excess water, but don't dry them completely. A little moisture helps the first layer of flour stick better to your pickles.
- Setting Up Your Station:
- Make a simple breading area with two shallow dishes. Mix your flour, Cajun seasoning, and garlic powder in the first one until they're all combined. Beat your eggs in the second dish until they're smooth with no streaks.
- Coating Your Pickles:
- Work with just a handful of pickles at a time. First, roll them in the seasoned flour and shake off what doesn't stick. Then dip them in the beaten egg, letting extra drip off. Finally, back into the flour for a second coat, pressing gently so it sticks well.
- Laying Them Out:
- Put your coated pickles on a plate without stacking them. This keeps them from getting soggy before cooking and lets you prep everything before you start frying.
- Warming Things Up:
- Heat your air fryer to exactly 375°F before you cook anything. This key step makes sure cooking starts right away when you add pickles, giving you that perfect crispy outside while keeping the inside juicy.
- Cooking in Groups:
- Put your coated pickles in one layer in the air fryer basket, leaving little gaps between them so air can flow. Don't crowd them or they won't get crispy. Just do several batches to keep the quality high.
- Cooking Evenly:
- Lightly spray your pickles with cooking oil before starting. This helps them brown nicely and gets that golden crunch you'd expect from deep frying. After flipping halfway, spray the other side too.
- Getting the Time Right:
- Cook your pickles for 6 minutes on the first side, then carefully flip each one and cook another 6 minutes until they're golden and crunchy. Cooking times might change a bit between different air fryers, so keep an eye on them near the end.
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My family really loves these pickles with the homemade remoulade sauce that brings a smooth, tangy partner to the crispy, salty pickles. At first my daughter would only use ranch dressing until she tried the remoulade, and now she won't touch anything else. The mix of spicy, tangy, and creamy flavors makes for the ultimate dipping experience.
Delicious Sauce Assembly
Mix together mayo, chopped green onion, fresh grated garlic, Cajun seasoning, hot sauce, and lemon juice in a small bowl. Stir everything until you get a smooth, even sauce. If you want more kick, add some prepared horseradish to taste. Let the sauce chill in the fridge for at least 15 minutes before serving so all the flavors can blend together nicely.
Tasty Alternatives
Switch things up by using panko breadcrumbs instead of the second flour coating to make them extra crunchy. Make a hotter version by mixing cayenne pepper into the flour and adding more hot sauce to your dip. If you prefer pickle spears over chips, cook them about 2 minutes longer per side and turn the temperature down to 360°F so the bigger pieces cook through properly.
Keeping Leftovers Fresh
Keep any extra fried pickles in a sealed container in the fridge for up to three days. To reheat them so they're crunchy again, put them in the air fryer at 350°F for 3 minutes until they're hot and crisp. Don't use the microwave as it'll make them soggy. Store your sauce separately in the fridge in a covered container for up to a week.
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What makes these air fryer pickles so great is how they nail that perfect balance of tangy pickle flavor and satisfying crunch without feeling heavy like deep fried food. They're fantastic for game days or movie nights, and they're so easy to make that you can enjoy this restaurant favorite whenever you want without leaving your house. I love watching people's faces the first time they try them and realize just how amazing a simple pickle can be with the right treatment.
Frequently Asked Questions
- → Can I swap pickle slices for spears?
- Of course, but keep in mind spears are thicker and need a couple more minutes in the air fryer. Space them out for even cooking and that crispy finish.
- → What's a quick substitute for Cajun seasoning?
- Mix together these spices: 1 tsp paprika, 1/2 tsp salt, 1/4 tsp each of black pepper, garlic powder, and onion powder, plus tiny pinches of oregano, thyme, and cayenne.
- → Why aren't my pickles turning crunchy?
- Check these common culprits: overcrowding the fryer, not spraying enough oil on them, letting the pickles stay too wet before breading, or your fryer’s temperature not being hot enough.
- → Can I prep these pickles in advance?
- Totally, you can coat the pickles and refrigerate them for up to 4 hours beforehand. Once cooked, leftovers can be reheated in the air fryer at 350°F for a couple minutes.
- → What dips go great with these pickles?
- Classic ranch or zingy remoulade are awesome options. Want variety? Try sriracha mayo, honey mustard, a garlicky Greek yogurt dip, or smooth blue cheese dressing.