Fried Pickles
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Crispy fried dill pickle chips coated in a seasoned cornmeal and flour mixture. A classic Southern snack that's perfect for dipping.
Ingredients
- 1 dill pickle chips drained
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- 1 tsp seasoning salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 eggs beaten
- 3/4 cup vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 3.23 mg
- Magnesium: 51 mg
- Phosphorus: 314 mg
- Potassium: 198 mg
- Zinc: 1.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- 1 tsp seasoning salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
Prepare
- Drain 1 dill pickle chips
- Beat 2 eggs
- 3/4 cup vegetable oil, for frying
Let's Cook
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Step 1.
Pat the drained dill pickle chips dry with paper towels, then arrange them in a single layer on a paper-towel-lined baking sheet.
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Step 2.
In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup self-rising flour, 1 teaspoon seasoning salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon cayenne pepper until well combined.
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Step 3.
Dip the dried pickle chips into the beaten eggs, letting any excess drip off. Then toss them in the flour mixture until evenly coated. Shake off excess flour and return the coated chips to the baking sheet.
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Step 4.
In a large frying pan, heat ¾ cup vegetable oil to 350°F over medium-high heat. Working in batches to avoid overcrowding, carefully add the coated pickle chips and fry until golden brown, 2 to 3 minutes, turning once halfway through.
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Step 5.
Using a slotted spoon, transfer the fried pickles to a wire rack to cool slightly. Serve warm with your favorite dipping sauce.