Air Fryer Culver's Fried Pickles (Copycat)
Description
These copycat Culver's fried pickles are crunchy dill pickle chips with a light, golden, crispy coating, made easy in the air fryer with no messy oil. Ready in 20 minutes, they're perfect for game day, parties, or snacking. Serve them hot with ranch or Boom Boom Sauce for dipping.
Ingredients
Pickles
- 2 cups dill pickle chips, about one 24-ounce jar, drained
Flour Mixture
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
Egg Wash
- 2 large eggs
- 2 tablespoons buttermilk, or milk
Coating
- 1 cup panko breadcrumbs, finely crushed
- Cooking spray
- Salt, for sprinkling
For Serving (optional)
- Ranch dressing
- Ken's Boom Boom Sauce
Instructions
- Dry the pickles: Spread the drained pickle chips on a paper towel-lined sheet pan and pat the tops completely dry.
- Set up a breading station: In one shallow bowl, whisk the flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and cayenne. In a second bowl, whisk the eggs and buttermilk. Add the crushed panko to a third bowl.
- Coat the pickles: Working a few at a time, toss the pickle chips in the flour mixture and shake off the excess. Dip in the egg wash, let the extra drip off, then press into the panko until fully coated. Place on a wire rack.
- Preheat the air fryer: Preheat the air fryer to 400°F for 3 to 5 minutes.
- Air fry: Arrange the pickles in a single layer in the basket without overlapping. Lightly spray with cooking spray. Air fry for 8 to 10 minutes, flipping and spraying halfway through, until golden brown and crispy.
- Season and serve: Sprinkle with salt right away and serve hot with ranch or Boom Boom Sauce.
Equipment
- Sheet Pan
- Paper towels
- 3 shallow bowls
- Wire Rack
- Cooking Spray
Notes
- Dry pickles are key: Wet pickles make the coating slide off, so pat them completely dry before breading.
- Cook in batches: Don't overcrowd the basket, so the air can circulate and every pickle gets crispy.
- Deep-fried version: For the closest match to Culver's light batter, whisk ¾ cup flour, ¼ cup cornstarch, 1 teaspoon baking powder, and the seasonings with about ¾ cup cold club soda. Dip the dried pickles and fry at 375°F for 2 to 3 minutes until golden.
- Egg-free: Use buttermilk alone as the wet layer.
- Make ahead and freeze: Freeze breaded pickles on a parchment-lined tray until solid, then transfer to a freezer bag for up to 1 month. Air fry from frozen at 400°F for 10 to 12 minutes, flipping halfway.
- Leftovers: Refrigerate in an airtight container for up to 2 days. Reheat in the air fryer at 375°F for 3 to 4 minutes. Avoid the microwave.
- About this copycat: Culver's fried pickles are a limited-time menu item described as dill pickle slices in a light batter, fried golden brown. This air fryer version recreates them at home.
Nutrition
Serving: 1ServingCalories: 195kcalCarbohydrates: 33gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 728mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 282IUVitamin C: 2mgCalcium: 92mgIron: 2mg