Air-Fried Pickle Spears with Spicy Sriracha Ranch
Tangy dill pickle spears coated in a crispy, seasoned panko crust and air-fried to golden perfection, served with a zesty Sriracha ranch dipping sauce. A healthier take on a classic pub appetizer.
Equipment
- Air fryer
- 3 shallow bowls (for breading station)
- Paper towels
- Small mixing bowl
- Tongs
Ingredients
Pickles and Breading
- 16 spears Dill pickle spears — Patted completely dry
- 0.5 cup All-purpose flour
- 2 whole Large eggs — Lightly beaten
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Dried dill weed
- 0.25 teaspoon Black pepper
- 1 spray Cooking spray — Avocado or canola oil spray works best
Spicy Sriracha Ranch
- 0.5 cup Ranch dressing
- 1.5 tablespoons Sriracha sauce — Adjust to desired heat level
- 1 teaspoon Lime juice (optional) — Freshly squeezed
Pickles and Breading
| 16 spears | Dill pickle spears | Patted completely dry |
| 0.5 cup | All-purpose flour | |
| 2 whole | Large eggs | Lightly beaten |
| 1.5 cups | Panko breadcrumbs | |
| 1 teaspoon | Garlic powder | |
| 0.5 teaspoon | Smoked paprika | |
| 0.5 teaspoon | Dried dill weed | |
| 0.25 teaspoon | Black pepper | |
| 1 spray | Cooking spray | Avocado or canola oil spray works best |
Spicy Sriracha Ranch
| 0.5 cup | Ranch dressing | |
| 1.5 tablespoons | Sriracha sauce | Adjust to desired heat level |
| 1 teaspoon | Lime juice (opt.) | Freshly squeezed |
Instructions
-
Preheat your air fryer to 400°F (200°C) for about 5 minutes.
~5 minPreheating ensures the pickles start crisping immediately. -
Remove the pickle spears from their jar and place them on a plate lined with paper towels. Pat them completely dry with additional paper towels.
~3 minDrying the pickles is the most important step; if they are too wet, the breading will slide off. -
Set up a breading station using three shallow bowls. Place the flour in the first bowl. Place the beaten eggs in the second bowl. In the third bowl, mix the panko breadcrumbs, garlic powder, smoked paprika, dried dill, and black pepper.
~3 minUse one hand for wet ingredients and the other for dry to prevent breading your fingers. -
Working one at a time, coat a pickle spear in the flour, shaking off any excess. Dip it into the egg, ensuring it is completely coated. Finally, roll it in the seasoned panko, pressing gently so the breadcrumbs adhere.
~5 min -
Place the breaded pickles in the air fryer basket in a single layer, ensuring they don't touch. You may need to work in batches. Spray the tops generously with cooking spray.
~1 minCooking spray helps the panko brown and become extra crispy. -
Air fry at 400°F (200°C) for 8 to 10 minutes. Halfway through, use tongs to gently flip the pickles and spray the other side with cooking spray.
~10 min -
While the pickles are cooking, whisk together the ranch dressing, Sriracha, and lime juice in a small bowl until smooth.
~2 minTaste and add more Sriracha if you prefer a spicier dip. -
Remove the crispy pickles from the air fryer and serve immediately with the Spicy Sriracha Ranch.
~1 min
Tips & Storage
- Do not skip drying the pickles! Moisture is the enemy of a crispy crust.
- If you want an even thicker crust, you can double-dip the pickles by repeating the egg and panko steps.
- Don't add extra salt to the panko mixture, as the pickles and the ranch dressing are already quite salty.
- Storage: Store leftover pickles in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 3-5 minutes until warmed through and crispy. Do not microwave, or they will become soggy. Store the sauce separately.