Gather all ingredients. Heat an air fryer to 400 degrees F (200 degrees C).

To make the dipping sauce, mix mayonnaise and sriracha sauce together in a small bowl until well combined. Refrigerate until ready to serve.

Drain pickles and dry them on paper towels.

Mix egg and milk together in a bowl. In another bowl, mix flour, cornmeal, seasoned salt, paprika, garlic powder, and black pepper.

Dip sliced pickles in the egg mixture, then in the flour mixture, coating both sides and lightly pressing flour mixture into each pickle.

Spray the air fryer basket with cooking spray. Place pickles in the basket in a single layer; split into 2 batches if necessary.

Cook for 4 minutes; carefully flip pickles. Cook until desired brownness, about 4 minutes more.

Serve with sriracha mayo.