Instructions

• Preheat the air fryer to 370°F.
• Open the 1 (16-ounce) jar of dill pickle coins and drain them. Use a clean kitchen towel or paper towels to pat the pickle coins dry on both sides; set them aside.
• In a small bowl, whisk 1 egg until smooth. In a medium bowl, place 1 cup panko breadcrumbs.
• Working one pickle at a time, dip a pickle coin into the beaten egg, letting excess egg drip back into the bowl, then press the pickle into the panko to coat both sides. Place each coated pickle in a single layer on a plate as you work.
• Lightly drizzle extra-virgin olive oil over the coated pickles on the plate.
• Arrange the coated, oiled pickles in a single layer in the air fryer basket with space around each piece. Do not overcrowd; work in additional batches if needed.
• Air fry at 370°F for 11 to 14 minutes, flipping the pickles once halfway through cooking, until they are crisp and golden brown (exact time will vary by air fryer).
• Transfer the fried pickles to a paper-towel-lined plate to drain briefly, then serve immediately with remoulade sauce for dipping.