Ingredients:

  • 16 oz dill pickle spears or chips
  • 0.5 cup cornstarch
  • 2 large eggs
  • 1 tbsp pickle brine
  • 1 cup panko breadcrumbs
  • 0.25 cup grated parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 0.5 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp dried dill
  • 0.5 tsp lemon juice
  • 2 tsp avocado oil spray

Instructions:

  1. Drain the pickles and lay them in a single layer on double-thickness paper towels. Pat the tops firmly with more paper towels to remove all surface moisture.
  2. Organize your dredging station with three shallow bowls: Bowl 1 contains cornstarch; Bowl 2 contains beaten eggs whisked with 1 tablespoon of pickle brine; Bowl 3 contains the Panko, Parmesan cheese, smoked paprika, garlic powder, and cayenne pepper mixed thoroughly.
  3. Execute the triple-coat method by tossing each dry pickle in cornstarch, dipping into the egg wash, and then pressing into the Panko-Parmesan mixture until fully coated.
  4. Preheat the air fryer to 200°C. Lightly spray the basket with avocado oil. Arrange the pickles in a single layer, ensuring they don't touch. Spray the tops of the pickles with the remaining oil until no white floury spots remain.
  5. Cook for 10 minutes, flipping halfway through. They are done when the coating is a deep golden brown and you hear a distinct sizzle when you open the drawer.
  6. While the pickles cook, whisk together mayonnaise, sriracha, dried dill, and lemon juice. Set it in the fridge to stay chilled until serving.
  7. Let the pickles sit in the basket for 2 minutes after the timer goes off. This allows the crust to fully harden and the internal temperature to stabilize so you don't burn your tongue.