Pioneer Woman air fryer pickles are an easy, crispy appetizer made with dill pickle chips, breadcrumbs and cornmeal, ready in just 40 minutes. Since the air fryer replaces all the hot oil, they are a perfect quick snack for game day parties, summer cookouts or after school munchies.
Patting the pickle chips bone dry before breading is what decides the outcome, because moisture on the surface stops the flour from gripping. Then press them between paper towels until no dampness remains, and the coating will hold through the full air frying time.
This version coats in both breadcrumbs and cornmeal, which gives the pickles a gritty golden crunch you normally only get from deep frying. But the egg white dip sets it apart, since it is beaten with water until frothy to create a thinner coat that crisps faster.
Pioneer Woman Air Fryer Pickles
Course: AppetizerCuisine: AmericanDifficulty: Easy4
servings24
minutes16
minutes195
kcalThick, crunchy pickle chips with a three-layer breading pressed on tight, then air fried in batches at 390 degrees until crisp and deeply golden.
Ingredients
1 16-oz. jar dill pickle chips, drained
1/2 c. all-purpose flour
3 large egg whites
2/3 c. breadcrumbs
1/3 c. yellow cornmeal
1/4 tsp. kosher salt, plus more to taste
Cooking spray (use olive oil spray for the best flavor)
Ranch dressing, for serving
Directions
- Preheat and dry: Preheat a 3 1/2-quart air fryer to 390°F, then set a wire rack on a baking sheet. Then line a second baking sheet with paper towels and spread the pickles on them while pressing with more towels to remove all moisture.
- Set up the breading station: Once the pickles are dry, put the flour in one bowl and beat the egg whites with 1/4 cup water in another until frothy. Then combine the breadcrumbs, cornmeal and salt in a third bowl before you start coating.
- Bread the pickles: Toss 4 to 6 pickles in the flour and shake off excess, then dunk them in the egg mixture to coat completely. After shaking off the extra egg, toss them in the cornmeal mixture while pressing gently to stick, then set on the wire rack.
- Air fry in batches: Once all pickles are breaded, spray half with cooking spray and arrange them sprayed side down in the air fryer basket in a single layer. Then spray the tops again and cook until crunchy and browned on both sides, about 8 minutes. After they finish, sprinkle lightly with salt and move to a plate, then repeat with the remaining pickles and serve with ranch for dipping.
FAQs
Can I use a different type of pickle for air fryer fried pickles?
Dill pickle chips work best because their flat shape gives maximum surface area for the coating to grip. Though pickle spears can work too, you will need to increase the air frying time by 2 to 3 minutes since they are thicker. And bread and butter pickles are sweeter and can brown faster, so watch them more closely if you swap.
How long do air fryer pickles stay crispy after cooking?
These are best eaten within 10 to 15 minutes of coming out of the air fryer, because the coating loses its crunch as steam escapes. Though storing leftovers in the fridge is possible, the breading turns soft overnight. But you can reheat them at 375°F for 3 to 4 minutes, which brings back some of the crispness.
Can I bread the pickles ahead of time and air fry them later?
You can bread the pickles up to 2 hours ahead and store them uncovered on a wire rack in the fridge so the coating sets. But covering them traps moisture and makes the breading soggy before they even hit the air fryer. Then take them straight from the fridge to the basket, since cold pickles actually crisp up a bit better.
What if I do not have a 3 1/2 quart air fryer?
Any air fryer will work, but the batch size depends on the basket dimensions. So a smaller 2-quart model means cooking in 3 or 4 batches instead of 2, while a larger 5-quart air fryer fits more per round. And the temperature stays the same at 390°F for about 8 minutes regardless of size.
What is the most common mistake when making air fryer pickles?
Overcrowding the basket is the biggest problem, because pickles stacked on top of each other steam instead of crisping. So single layer spacing is key, since it lets hot air circulate around every chip. And the second most common issue is skipping the cooking spray, which is what gives you the golden brown color.
