Southern 4-Ingredient Fried Pickles
My neighbor jokes that she won’t stop by unless a fresh batch of these is waiting for her. It’s hard to believe such an irresistible snack comes together with only four ingredients. I first tried them at a community picnic, where they were served straight from the fryer—crispy dill pickle slices coated in a crunchy cornmeal crust and fried to golden perfection. No fancy ingredients, just simple Southern comfort food at its best.
These fried pickles are at their finest when served hot and crispy right after frying. They pair wonderfully with burgers, barbecue sandwiches, or a hearty bowl of chili. While ranch dressing or your favorite dipping sauce makes a great accompaniment, they’re just as delicious on their own alongside a glass of sweet tea, lemonade, or an ice-cold beverage. Set a platter in the center of the table and watch them disappear.
Southern 4-Ingredient Fried Pickles 🥒✨
Ingredients
| Ingredient | Amount |
|---|---|
| Dill pickle chips or slices | 1 (24 oz) jar, drained well |
| Fine yellow cornmeal | 1 cup |
| Seasoned salt | 1 tsp |
| Vegetable oil | 1½–2 cups, for frying |
Directions
1. Prepare the Serving Plates
- Line one plate with paper towels for draining the fried pickles.
- Prepare a second paper towel–lined platter for serving.
2. Dry the Pickles
- Drain the pickle slices thoroughly.
- Spread them on paper towels and pat dry to help the coating adhere and crisp up during frying.
3. Make the Coating
- Combine the cornmeal and seasoned salt in a shallow bowl.
- Taste and adjust the seasoning if desired.
4. Heat the Oil
- Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about ½ inch.
- Heat over medium to medium-high heat until shimmering.
- Test readiness by sprinkling in a little cornmeal; it should sizzle immediately.
5. Coat and Fry
- Dredge the pickle slices in the seasoned cornmeal, pressing lightly so the coating sticks.
- Shake off any excess coating.
- Fry in batches for 1–2 minutes per side, or until golden brown and crisp.
6. Drain and Serve
- Remove with a slotted spoon and place on paper towels to drain.
- Transfer to the serving platter.
- Serve immediately while hot and crunchy, just like the ones served at a classic Southern fish fry.
