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Pork Rind Crusted Air Fryer Fried Pickles

Dill pickle chips dredged in almond flour, egg, and a pork rind and Parmesan crust, then air fried to a deep golden, zero-breadcrumb crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dill pickle chips drained and blotted very dry
  • 1/2 cup almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs beaten
  • 1.5 cups crushed pork rinds
  • 1/4 cup grated Parmesan
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • oil spray

Equipment

  • Air fryer
  • Three shallow bowls
  • Paper towels

Method
 

  1. Blot the pickle chips very dry between paper towels.
  2. Beat the eggs with a splash of water. Combine the almond flour with the garlic powder and onion powder in one bowl, and the pork rinds, Parmesan, paprika, and pepper in another.
  3. Dip each piece in egg, let it drip, then press firmly into the crust. Rest the coated pieces on a plate 5 minutes so the coating hydrates and grips.
  4. Preheat the air fryer to 400°F (205°C) and lightly oil the basket.
  5. Arrange in a single layer with space and cook 7 minutes. Flip, mist with oil, and cook 3 to 5 minutes more until deep golden and crisp.

Notes

Blot the pickles bone-dry — the almond flour first coat also helps dry the surface.
Move thinner pieces to the centre for the last 2 minutes.
Variations: Nashville heat, everything bagel, lemon-pepper.