Fried Pickles
15m prep 10m cook 25m ready
Crispy fried dill pickle chips coated in a seasoned cornmeal and flour mixture. A classic Southern snack that's perfect for dipping.
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.
- 237 ml yellow cornmeal
- 237 ml self-rising flour
- 4.93 ml seasoning salt
- 2.46 ml ground black pepper
- 2.46 ml paprika
- 2.46 ml cayenne pepper
Prepare
- Drain 1 dill pickle chips
- Beat 2 eggs
- 177 ml 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.
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