32 dill pickle slices
½ cup flour
½ tsp salt
3 large eggs-lightly beaten
2 Tbsp dill pickle juice
½ tsp (or less) cayenne pepper
½ tsp garlic powder
2 cups Panko bread crumbs
2 snips fresh dill (opt)
Cooking spray
Ranch dressing (opt)
Preheat the air fryer to 400 degrees. Let pickles stand on paper towel until liquid is almost absorbed (about 15 minutes). Meanwhile, in a shallow bowl combine flour and salt. In another shallow bowl whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl. Dip pickles in flour mixture to coat both sides, shake off excess. Dip in egg mixture, then crumb mixture..patting to help coating to adhere. In batches, place pickles in a single layer on greased tray in air fryer basket, Cook until brown and crispy 8-12 minutes. Turn pickles and spritz with cooking spray and cook until gold and crispy, 8-12 minutes longer. Serve immediately. If desired, dip in ranch dressing.
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