Prep the pickles: Drain pickle spears well. Lay them on paper towels and pat completely dry. This step prevents sogginess and helps the coating stick.

Set up dredging station: In one shallow bowl, add 1/2 cup flour with a pinch of salt and pepper. In a second bowl, beat 2 eggs until smooth. In a third bowl, mix 1 cup panko, 1/4 cup fine breadcrumbs (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.

Coat the spears: Work one pickle at a time. Toss in flour, shake off excess. Dip in egg, let extra drip off. Roll in breadcrumb mix, pressing lightly so it adheres. For ultra-crisp results, repeat the egg and breadcrumb step for a double coat.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Lightly spray the basket with oil to reduce sticking.

Arrange and spray: Place breaded spears in a single layer with space between them. Lightly mist the tops with oil spray. Don’t overcrowd; cook in batches if needed.

Air fry: Cook at 400°F for 7–9 minutes, flipping halfway and spraying the second side. They’re done when golden brown and crisp.

Season and serve: Sprinkle with a pinch of salt right out of the fryer. Serve hot with your favorite dip.