Southern 4-Ingredient Fried Pickles
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My best friend has one rule: if she’s driving down our gravel road, there’d better be a plate of these waiting. It still amazes me that something this craveable comes from just four simple ingredients. This is the country-style version I first tasted at a church picnic—good dill pickles, a cornmeal crust like we use for catfish, and hot oil. No tricks, no frills, just golden, crispy pickle rounds piled high on a paper towel–lined platter that vanish faster than I can fry them.
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Serve them sizzling hot, fresh off the paper towels. They’re perfect with grilled burgers, pulled pork sandwiches, or a steaming pot of chili. A little ranch or bottled dipping sauce is nice, but honestly, they’re mighty good plain with a cold beer, sweet tea, or lemonade. I like to set them in the middle of the table as a starter—because they always draw a crowd.
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Southern 4-Ingredient Fried Pickles 🥒✨
Ingredients
| Ingredient | Amount |
|---|---|
| Dill pickle chips or slices | 1 (24 oz) jar, well-drained |
| Fine yellow cornmeal | 1 cup |
| Seasoned salt | 1 tsp |
| Vegetable oil | 1½–2 cups, for frying |
Directions
1. Prep Platters
- Line a plate with paper towels for draining.
- Set another paper towel–lined platter for serving.
2. Dry Pickles
- Drain pickles well.
- Spread on paper towels and pat dry—this helps the crust stick and crisp.
3. Season Cornmeal
- Mix cornmeal and seasoned salt in a shallow dish.
- Taste a pinch and adjust salt if desired.
4. Heat Oil
- Pour oil into a heavy skillet or Dutch oven (½-inch depth).
- Heat over medium to medium-high until shimmering.
- Test with a pinch of cornmeal—it should sizzle immediately.
5. Coat & Fry
- Toss pickles in cornmeal mixture, pressing lightly so it clings.
- Shake off excess.
- Fry in batches, 1–2 minutes per side, until golden and crisp.
6. Drain & Serve
- Transfer with slotted spoon to paper towels.
- Move to serving platter.
- Serve hot, piled high, just like at a small-town fish fry.
