Air Fryer Zucchini Fries with Chicken Twisters and Dill Pickle Mayo

Preheat an air fryer to AIRFRY at 390°F.

Trim the ends from the zucchini and then cut in half widthwise and then in half lengthwise. Cut each quarter into wedge sticks about 4” long and ¾” wide. You should have around 14 to 16 sticks.

Set up three shallow bowls for coating. In the first bowl place the flour, garlic powder and salt. In the second bowl place the beaten egg and in the third bowl place the panko and Parmesan.

Dredge a zucchini stick in the flour first, then the egg and then in panko. Take care to coat each one evenly to ensure a crispy coating.

Spray fryer basket with vegetable cooking spray. Arrange the panko zucchini sticks in a single layer with a little space between each in the air fryer basket (cook in two batches if the basket is smaller.) Cook until crispy, tender and golden, about 7 to 8 minutes. Check after 6 minutes as air fryer temperature can vary.

While the zucchini fries are cooking, prepare the Dill Pickle BBQ mayo in a small bowl by stirring together the mayonnaise with the smoky BBQ sauce, chopped dill pickle and lemon juice. Season to taste with salt and pepper.

When the zucchini fries are done, wipe the basket and spray lightly with cooking spray. Place 4 Chicken Twisters in a single layer in the basket, leaving space in between. Cook for 6 to 7 minutes until bacon is crispy and the chicken is cooked. Serve the zucchini fries and chicken twisters while hot with the dill pickle BBQ mayo for dipping.