Air Fryer Fried Pickles

My family and I are obsessed with the crispy fried pickles from Bareburger in New York (Yes, a burger joint of all places), so I set out to make a healthier version at home. The air fryer was the clear answer- no pot of oil needed. After testing batch after batch, I perfected them: golden, crispy breading wrapped around juicy dill pickles. 

The secret? A breading mixture with a touch of fat. I actually learned this in culinary school, and it’s the trick I rely on every time my family wants that fried-style crunch without deep frying. Fat helps the crumbs brown evenly and keeps the coating from drying out. For these pickles, I use a mix of egg and mayonnaise- it binds the crumbs beautifully and delivers that crisp, golden crust you’d expect from frying, minus the oil bath. Okay, I’m officially hungry now!

Key Ingredients

Find the printable recipe with measurements below.

• Dill pickles. Use large whole pickles, not pickle chips. They’ll need to be sliced extra thick so the batter sticks to them: I recommend half an inch each. If you prefer sweeter pickles, you can use bread and butter pickles. 
• Flour. I typically use all-purpose flour for that golden crunch, but I’ve tested it with whole-wheat flour (it was darker and not as light) and gluten-free flour (Bob’s Red Mill brand), if you want some options. 

For the batter:

• Egg. Room temperature, please. 
• Mustard. I used yellow mustard, but any mild-flavored mustard works. 
• Mayonnaise. The secret ingredient that gives the batter its extra crispy, flavorful texture. Skip the light or reduced-fat versions- the fat is what creates that golden crunch. 
• Water. As needed to give the batter the right consistency. You can also use the excess pickle juice for more flavor, although taste it first to make sure it’s not too salty.
• Panko bread crumbs and regular breadcrumbs. The regular crumbs help the coating stick to the pickles, while the panko adds that signature light crunch. 
• Spices. I keep things simple with salt, pepper, and. smoked paprika.

How to make air fryer fried pickles

Step 1- Prep. Slice the pickles into ½ inch slices and toss them in the flour.

Step 2- Make batter. In a small bowl, whisk together the egg, mustard, mayonnaise, and water. Slowly fold in the flour until a pancake-like batter remains.

Step 3- Mix the dry ingredients in a separate bowl.

Step 4- Dredge. Dip the pickles in the egg mixture and then the flour mixture. Place the battered pickles on a plate lined with paper towels. 

Step 5- Assemble. Lightly grease an air fryer basket with cooking spray. Place the pickle slices in a single layer.

Step 6- Air Fry. For 5 minutes or until golden brown.

Storage instructions

To store: Place leftovers in a shallow container and store them in the refrigerator for up to three days.

To freeze: Place the cooled air-fried pickles in a ziplock bag and store them in the freezer for up to two months.