Set up the dredge. In a bowl, whisk together the flour, potato starch, salt, pepper, paprika, and garlic powder. Remove ¼ cup of this mixture and set aside. In a second bowl, beat the eggs and whisk in the buttermilk. In a third bowl, combine the reserved ¼ cup flour mixture with the breadcrumbs.

Bread the pickles. Coat each pickle in the seasoned flour, dip into the egg-buttermilk wash and let the excess drip off, then press into the breadcrumb mixture. Place on a wire rack over a baking sheet.

Air fry. Preheat the air fryer to 400°F for 3–5 minutes. Line the basket with foil, add the pickles in a single layer, and spray lightly with oil. Cook 5 minutes, flip and spray again, then cook 2 more minutes until golden and crispy. Serve immediately.