Air Fryer Fried Dill Pickles
By Paula DeenJUMP TO RECIPE
Paula Deen's Air Fryer Cookbook
Prep time: 30 minutes
Cook time: 30 minutes
- one 24-ounce jar Kosher dill pickle spears, or slices
- 1 teaspoon garlic powder
- 1/2 cup Paula Deen Hot Sauce
- 1/2 cup buttermilk
- 1 3/4 cups self-rising flour
- 1/4 cup self-rising white cornmeal
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- oil, for spraying
Drain juice from pickle jar, leaving pickles in place. To the jar, add garlic powder, Paula Deen Hot Sauce, and buttermilk. Marinade pickles for 30 minutes. In a medium bowl, combine flour, cornmeal, salt, and pepper and mix well.
Dredge each pickle in flour mixture, spray with oil, and lay on baking tray lined with parchment paper. Refrigerate pickles for at least 15 minutes.
Spray each pickle again with oil. In batches of 6, place pickles in air fryer basket. Set temperature to 400 degrees, and air fry for 5 minutes. Turn pickles, and air fry for 5 minutes more.
Repeat with remaining pickles.