Air Fryer Culver’s Fried Pickles (Easy Copycat Recipe) Recipe
These copycat Culver’s fried pickles feature crunchy dill pickle chips coated in a light, golden, crispy breading made easy and oil-free using an air fryer. Ready in about 20 minutes, they make an ideal snack for game day, parties, or casual gatherings. Serve them hot with ranch dressing or Ken’s Boom Boom Sauce for a delightful dipping experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
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 onto a paper towel-lined sheet pan and thoroughly pat them dry to remove excess moisture. This ensures the coating adheres properly.
- Set up a breading station: In the first shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. In the second bowl, whisk the eggs with the buttermilk. In a third bowl, place the finely crushed panko breadcrumbs.
- Coat the pickles: Working in small batches, toss the pickle chips in the flour mixture first and shake off any excess. Next, dip them into the egg wash, allowing extra to drip off, then press each pickle chip firmly into the panko breadcrumbs until fully coated. Arrange coated pickles on a wire rack.
- Preheat the air fryer: Preheat your air fryer to 400°F (204°C) for about 3 to 5 minutes to ensure even crisping.
- Air fry the pickles: Place the coated pickles in a single layer in the air fryer basket without overlapping. Lightly spray them with cooking spray to promote browning. Air fry for 8 to 10 minutes, flipping the pickles and spraying halfway through the cooking time, until they are golden brown and crispy.
- Season and serve: Immediately sprinkle the fried pickles with salt and serve them hot alongside ranch dressing or Boom Boom Sauce for dipping.
Notes
- Dry pickles thoroughly before breading to prevent the coating from sliding off.
- Cook in batches to avoid overcrowding the air fryer basket, which ensures even crispiness.
- For a deep-fried version mimicking Culver’s original light batter, whisk ¾ cup flour, ¼ cup cornstarch, 1 teaspoon baking powder, and seasonings with about ¾ cup cold club soda and fry the pickles at 375°F for 2 to 3 minutes until golden.
- For an egg-free option, use buttermilk alone as the wet layer.
- To freeze: Freeze breaded pickles individually on a parchment-lined tray until solid, then store in a freezer bag for up to 1 month. Air fry from frozen at 400°F for 10 to 12 minutes, flipping halfway through.
- Leftover pickles can be refrigerated in an airtight container for up to 2 days and reheated in the air fryer at 375°F for 3 to 4 minutes. Avoid microwaving to maintain crispness.
- This recipe is a homemade copycat of Culver’s limited-time menu fried pickles, recreating their signature crispy, lightly battered dill pickle slices.
