Ingredients
32 dill pickle slices1/2 cup all-purpose flour1/2 teaspoon salt3 large eggs, lightly beaten2 tablespoons dill pickle juice1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder2 cups panko bread crumbs2 tablespoons snipped fresh dillCooking sprayRanch salad dressing, optional
Preparation
Preheat air fryer to 400°. Let pickles stand on paper towels until liquid is almost absorbed, about 15 minutes.
Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. In batches, place pickles in a single layer on greased tray in air-fryer basket. Cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with cooking spray. Cook until golden brown and crispy, 7-10 minutes longer. Serve immediately, with ranch dressing if desired.
