Cut the pickles diagonally into ¼" thick slices. Put them between layers of paper towels and pat until they get dry.
Take a bowl, scramble the eggs until they get smooth. In a resealable bag, add the bread crumbs, Parmesan and dill weed and shake until they get combined.
In batches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove any excess egg and then toss in the Panko mixture.
Add half of the coated pickle chips into the Airfryer and bake for 8-10 minutes on the highest temperature. Remove them from the Airfryer and add the remaining pickle chips and bake for 8-10 minutes.
Serve right after you are completely done. You can use any dip you fancy.