Cut pickles into spears,or slice them into ¼ inch coins, as desired.
Drain off the excess liquid from the pickles and pat each piece dry with a paper towel.
Prepare the “egg”. Tap, crush and smash chia seeds and cornmeal with a pestle until the ingredients become less course and more fine consistency. Place the mixture into a medium deep bowl, add water, and set aside.
Next, prepare the flour mixture by mixing the flour, garlic powder, and Mrs. Dash together in a bowl.
Next, combine Panko bread crumbs with paprika and cayenne pepper powder in a medium sized bowl.
Meanwhile, coat generously the bottom of the air-fryer bucket with cooking spray. Next, preheat the air fryer to 390 degrees.
Coat the pickles evenly first with the flour mixture, then dip them into the “egg” and roll gently. You can use a teaspoon to help. Next, coat the pickles with Panko breadcrumbs.
Place the pickles in the air fryer leaving enough space between each piece. You can cook them in batches if there are many pieces. Spray with cooking spray.
The pickles are done when they are crispy and golden on both sides. Flip the pieces halfway through, during cooking to make sure that each side cooks evenly. It can take up to five min nutes for one side to be completely cooked. The exact time will depend on the fryer model.
In my Ninja model of air-fryer, it takes 6 minutes total for the coin-shaped pickles. However, it takes longer for the spears, 8-10 minutes, depending on how thin I sliced them.
Gently remove them from the air fryer and serve them hot with your favorite dipping sauce.
I highly recommend pairing air fryer fired pickles with my spicy vegan Creamy Southwest Ranch. Its recipe included below.
Check out some additional expert tips to make your air fryer fried pickles even better.