Slice spears in half the long way, and dry slightly with tea cloth or paper towel.

In a small bowl, beat the eggs.

In a separate bowl add coconut flour.

Using a food processor or your hands, process + crush pork rinds until fine crumbs.

Add pork rind crumbs to a third bowl.

Cover pickles in flour, dredge in egg, then into pork rinds.

Lay pickles into air fryer basket.

Cook for 7 minutes at 400 degrees F.

For the sauce add vinegar, dill, garlic powder, and sour cream to a mixing bowl. Whisk until combined.