Preheat the air fryer to 370°F (188°C).

Drain the dill pickle coins thoroughly.

Spread the pickles over a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry to remove as much surface moisture as possible.

Crack the egg into a small shallow bowl and whisk until smooth.

Place the panko breadcrumbs in a separate shallow bowl.

Working with one pickle at a time, dip each coin into the beaten egg. Allow excess egg to drip away.

Transfer the pickle to the panko and gently press the breadcrumbs onto both sides until evenly coated.

Place the breaded pickle on a clean plate and repeat with the remaining pickle coins.

Lightly drizzle or mist the coated pickles with extra-virgin olive oil.

Arrange the Air Fryer Fried Pickles in a single layer in the air fryer basket, leaving a little space between each piece. Do not overcrowd the basket.

Air fry for 11–14 minutes, or until the panko coating is crisp and golden brown. Cooking time may vary slightly depending on your air fryer.

Repeat with additional batches if necessary.

Serve immediately while hot and crunchy with remoulade sauce for dipping.