The Air-Fryer is a bit finicky when it comes to battered food (think beer-battered onion rings, tempura shrimp, etc). Wet batters are off limits because the food will stick to, or even drip thorough, the basket. Instead, I recommend sticking with a dryer dredged coating. The standard Southern fried chicken recipe typically involves dipping in a buttermilk/egg mixture before dredging in seasoned flour. “Chicken-fried” is a term used in the South for this type of battered/fried food, regardless of any fowl play. If you’re having trouble following, just visit Texas, where we hold chicken-fried steak near and dear to our hypertensive hearts. Alternatively, you can make these fried pickles, hold the heart attack, and see what the chicken-fried craze is all about.
_______
Nashville Spice Mix:
1 teaspoon cayenne
1 tablespoon granulated garlic
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon brown sugar
½ teaspoon ground black pepper
Seasoned Flour:
1 cup flour
2 tablespoons Nashville Spice Mix
Buttermilk Coating:
½ cup buttermilk
1 egg
½ teaspoon baking powder
¼ teaspoon baking soda
Vegetable oil spray
Dill pickle slices
_______
1. To prepare Nashville Spice Mix: In a small bowl, whisk all the ingredients to combine.
2. To prepare Seasoned Flour: In a large bowl, whisk together the flour and 2 tablespoons of Nashville Spice Mix.
3. To prepare Buttermilk Coating: In another large mixing bowl, whisk together buttermilk, egg, baking soda, and baking powder.
4. Spray the Air Fryer basket with vegetable oil spray.
5. Add the pickle slices to the Buttermilk Coating and stir to coat.
6. Shake off excess Buttermilk Coating and then dredge pickles in the Seasoned Flour, shaking off any excess.
7. Spray both sides of seasoned/coated pickles with vegetable oil spray and place without touching in the air fryer basket.
8. Bake at 390 for 6-8 minutes.
9. Serve immediately.
