Drain the pickles, spread them on paper towels, and blot dry. If you have time, sprinkle with a little salt, let sit 5 minutes, then pat dry again.

In one shallow dish, whisk the flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper. In another, whisk the buttermilk and egg until smooth.

Toss the dry pickle chips in the flour mixture, then dip into the buttermilk mixture, and finally back into the flour mixture, pressing gently to help the coating adhere. Place them on a wire rack.

Preheat the air fryer to 400°F (200°C). Arrange the pickles in a single layer in the basket, spray generously with oil, and air fry for 5 minutes. Flip, spray again, and cook 4–6 minutes more until golden and crisp.

Pile the hot pickles onto a plate and serve immediately with your favorite dipping sauce.