Fried pickles are one of those appetizers that I just can’t resist when they are on the menu. The crispy outside pairs perfectly with the salty, juicy pickle on the inside. Add a side of spicy chipotle ranch and I’m in heaven. So I decided why can’t I have this amazing combo whenever I want and set out to make a single sized serving that is quick and easy in the air fryer. The chipotle ranch is simple to whip up in the food processor and makes enough to enjoy two batches of pickles so that the next time I’m craving this, which let’s be honest will probably be in a day or two, I’m already half way there.
Fried Pickles and Chipotle Ranch
Crispy breaded air fryer pickles with a spicy chipotle ranch dipping sauce
Ingredients
Fried Pickles
- 4 pickle spears
- 2-3 tbsp flour
- 1/4 cup panko breadcrumbs
- 1/2 tsp coarse sea salt
Chipotle Ranch
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1-2 chipotle peppers
- 1 tsp adobo sauce
- 1/2 lime juiced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 2 tbsp water
Instructions
Fried Pickles
- Place flour and panko breadcrumbs each on a shallow plate. Crack egg in a bowl and whisk until yolk is completed incorporated with the egg white.
- For each pickle spear roll in flour until coated all over. Dredge in egg and then roll in panko breadcrumbs until fully covered. Place on a plate or cookie sheet. Spray coated pickles with cooking spray. I used an avocado oil one.
- Place pickles in the basket of the air fryer. Air fry for 7 minutes total, but half way through flip over and spray with more oil if needed. Pickles should be golden brown and crispy on the outside.
- Allow the pickles to cool for a few minutes as the inside will be very hot before enjoying.
Chipotle Ranch
- Place sour cream, mayonnaise, lime juice, chipotle peppers, adobo sauce, and spices in the bowl of the food processor. Place the lid and pulse until all combined. Note: if you aren't a big fan of spicy things you can just do 1 chipotle pepper.
- Scrap the edges of the bowl so that all the dressing in back in the bottom. Add 2-3 Tbsp of water and pulse until sauce reaches desired consistency. You want it to still be fairly thick but a good consistency to use as a dip. Scoop into a bowl and enjoy alongside the fried pickles.
- Keep leftover sauce in the refrigerator for up to a week.
