Set up a breading station by lining up 3 shallow bowls next to a baking sheet. Add the flour into the first bowl, add the eggs and a splash of water, beating with a fork until well combined into the second bowl and add the panko, breadcrumbs, old bay seasoning, garlic powder, black pepper, and kosher salt. Stir well to combine.

Add a pickle slice to the flour bowl and turn to coat, shaking off the excess. Next, add the pickle to the egg bowl and turn to coat, letting the excess drip off. Then add the pickle to the breadcrumb bowl and press gently to adhere the crumbs to the pickle. Flip over and do the same on the other side.

Transfer pickle to a baking sheet and repeat with remaining pickles.

Add breaded pickles to the basket of the preheated air fryer, in a single layer and not overlapping, you will cook in batches.

Lightly spray with cooking spray, then air fry for 5-8 minutes, flipping over halfway through cooking.

Transfer cooked pickles to cooling rack and repeat with remaining batches of pickles.

Let the pickles cool for a few minutes, then serve hot/warm, with desired dipping sauce.

In a bowl, combine the mayonnaise and ketchup. Mix them well until they are fully incorporated. Add the dill pickle juice to the mixture. Stir it in thoroughly.

Add the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper to the bowl.

Taste the sauce and season it with salt and pepper according to your preference.

If the sauce is too thick for your liking, you can thin it out with a little more pickle juice or water. Conversely, if it’s too thin, you can add a bit more mayonnaise.

For the best flavor, cover the dipping sauce and refrigerate it for at least 30 minutes to allow the flavors to meld together. However, you can use it immediately.

Your homemade dipping sauce is now ready to accompany your crispy fried pickles. Enjoy!