A crispy and tangy snack of air-fried pickles served with a creamy dip.

For the Pickles:

1 cup sliced pickles (dill or your preference)

2 large eggs

3 tablespoons flour

1 tablespoon hot sauce (Tabasco or your choice)

½ teaspoon salt

½ teaspoon black pepper

1 cup panko breadcrumbs

For the Dip:

¼ cup sour cream

¼ cup mayonnaise

½ teaspoon salt

½ teaspoon black pepper

¼ cup minced onions

1 clove garlic, minced

1 teaspoon dried dill (optional)

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Prepare the Pickles: Lay a couple of sheets of paper towels. Arrange the pickles on the towels, then cover them with more towels to dry them for a few minutes.
Prepare the Egg Wash: In a shallow dish, whisk together the eggs, flour, hot sauce, salt, and black pepper.
Prepare the Breading: In another shallow dish, add the panko breadcrumbs.
Bread the Pickles: Dip each pickle into the egg wash, coat it in breadcrumbs, and transfer it to a baking sheet.
Cook the Pickles: Preheat your air fryer to 400°F (200°C). Arrange the pickles in a single layer with space between each pickle. Spray with oil and air fry for 5–7 minutes. Flip the pickles, spray with more oil, and cook for another 5–7 minutes until golden brown.
Make the Dip: In a small bowl, combine all dip ingredients: sour cream, mayonnaise, salt, pepper, onions, garlic, and dill (if using). Stir well and serve alongside the fried pickles.

Ensure the pickles are properly dried to avoid a soggy coating.

Use your preferred hot sauce to adjust the level of spiciness in the egg wash.

Serve immediately after cooking for the best texture.

Customize the dip by adding additional seasonings if desired.