• Place pickle spears on a plate or tray lined with paper towel and let the juice drain for a little while. Then pat dry with extra paper towel to remove some additional moisture.
• In a mixing bowl (large enough to easily fit your pickle spears), whisk together egg and pickle juice. (I used pickle juice for more pickle flavor, but milk works just as well).
• In a second mixing bowl (or plate), sift together Flour Mixture ingredients
• In a third mixing bowl (or plate), sift together Breading Mixture ingredients. (If your panko bread crumbs are very large, I would recommend pulsing them in a blender or food processor. You want them larger than regular breadcrumbs, but small enough to uniformly coat the pickles).
• First flour coating: Add pickles to egg mixture with wet hand, pick one up, allow excess egg to drop off, drop into flour mixture, coat with dry hand, place on wire rack. Repeat for all pickles.
• Second flour coating: Return each pickle back to the flour mixture to pick more up. Repeat until most of the flour mixture is gone then dump the leftover into breading mixture. (This step is optional for the final result, but recommended for accurate macros).
• First breading: One at a time, add pickle to egg mixture with wet hand, pick up and let excess drip off, drop into flour mixture and coat with dry hand. Place on wire rack and repeat for all pickles.
• Second breading: Return each pickle back tot he breading mixture to pick more up. Repeat until most of the breading is gone. You can add the last bits onto the pickles by hand. (This step is optional for the final result, but recommended for accurate macros).
• Lightly spray air fryer basket with oil, add as many pickles as you can fit, then lightly spray the tops of them with a little more oil. Air fry at 390F / 200C for 9-10 minutes or until golden and crispy.
• Let cool slightly and enjoy with dipping sauce.

Dipping Sauce

• Combine all ingredients and whisk until smooth. Add more seasoning to taste.