Start your meal off right with crunchy, air fryer pickle chips and a creamy dipping sauce.
Fried Pickles
Serves: 4 to 6
Ingredients
- 1 cup all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 3 large eggs, beaten
- 2 teaspoons hot sauce
- 2 1⁄2 cups panko (Japanese bread crumbs)
- 1 (16-ounce) jar dill pickle chips
- Red Rémoulade (recipe follows), to serve
Instructions
- If preheating is recommended by your air fryer manual, preheat air fryer to 400°.
- In a shallow dish, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and hot sauce. In a third shallow dish, place bread crumbs.
- Drain pickles well, reserving liquid for Red Rémoulade. Dredge pickles in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, shaking off excess. Arrange breaded pickles on a wire rack over a rimmed baking sheet. Liberally spray pickles on both sides with cooking spray.
- Working in batches, arrange pickles in an even layer in air fryer. Set temperature to 400°, and cook until golden and crispy, 3 to 4 minutes per side. Serve immediately with Red Rémoulade.
Red Rémoulade
Serves: about 1 cup
Ingredients
- 1⁄2 cup mayonnaise
- 1⁄4 cup Creole mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dill pickle juice (reserved from Fried Pickles)
- ½ teaspoon Cajun seasoning*
- ½ teaspoon smoked paprika
Instructions
- In a medium bowl, whisk together all ingredients. Cover and refrigerate until ready to use.
Notes
*We used Slap Ya Mama Cajun Seasoning.
