Drain pickle slices and lay on paper towels; pat dry thoroughly to remove excess moisture. Drying helps the coating adhere and crisp up.

Preheat the air fryer to about 400 °F (≈ 200 °C).

In small bowls, prepare three dredging stations: flour mixed with salt and spices; beaten egg and water; panko breadcrumbs in another bowl.

One at a time, dredge each pickle slice in flour (shake off excess), dip in egg wash, then coat in breadcrumbs, pressing gently to adhere.

Arrange coated pickle slices in a single layer in the air fryer basket—avoid overcrowding. Lightly spray or drizzle with olive oil on both sides.

Air-fry for about 5 minutes, then flip each slice, spray again, and continue cooking for another 4–5 minutes until golden and crisp.

Remove hot pickles and transfer to a wire rack briefly to maintain crunch. Serve immediately with ranch dressing, remoulade, spicy mayo, or your favorite dip.