My best friend has a standing rule: if she’s driving down our gravel road, there’d better be a plate of these fried pickles waiting. It still tickles me that something this craveable comes from just four little ingredients. This is a simple, country-style version I picked up years ago at a church picnic, leaning on good dill pickles and a cornmeal crust like we do for catfish here in the Midwest. No fancy tricks, just pantry staples, hot oil, and a paper towel–lined platter piled high with golden, crispy pickle rounds that disappear faster than I can fry them.
Serve these southern 4-ingredient fried pickles while they’re still sizzling and glistening with oil, right off the paper towels. They’re perfect alongside grilled burgers, pulled pork sandwiches, or a big pot of chili on a cold night. Set out a little ranch dressing or your favorite bottled dipping sauce if you like, though they’re mighty good plain with just a cold beer, sweet tea, or lemonade. I like to put them in the middle of the table as a starter while the rest of supper finishes up, because they always draw a crowd.
Southern 4-Ingredient Fried PicklesServings: 4
Ingredients
1 (24-ounce) jar dill pickle chips or slices, well-drained
1 cup fine yellow cornmeal
1 teaspoon seasoned salt
1 1/2 to 2 cups vegetable oil, for frying
Directions
Line a large plate or tray with a double layer of paper towels for draining the fried pickles later. Set another paper towel–lined platter nearby for serving.
Drain the dill pickle chips very well in a colander, then spread them out on paper towels and gently pat them dry. The drier they are, the better the cornmeal will stick and the crisper they’ll fry.
In a shallow bowl or pie plate, stir together the cornmeal and seasoned salt until evenly mixed. Taste a tiny pinch of the seasoned cornmeal and adjust the salt if you like a stronger flavor.
Pour the vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium to medium-high heat until the oil shimmers and a pinch of the cornmeal mixture sizzles immediately when sprinkled in.
Working in small batches, toss a handful of pickle chips in the cornmeal mixture, pressing lightly so the cornmeal clings to both sides. Shake off any loose excess.
Carefully lay the coated pickle chips into the hot oil in a single layer, taking care not to crowd the pan. Fry for 1 to 2 minutes per side, or until the cornmeal crust is deep golden and crisp and the pickles are glistening with hot oil.
Using a slotted spoon or tongs, transfer the fried pickles to the prepared paper towel–lined plate to drain briefly, then move them to the clean paper towel–lined serving platter. Repeat with the remaining pickles, letting the oil return to temperature between batches.
Serve the fried pickles hot, piled high on the paper towel–lined platter just like at a small-town fish fry. They’re best enjoyed within a few minutes of frying, while the crust is at its crispiest.
Variations & Tips
If you like a little kick, use spicy dill pickle chips or add 1/4 teaspoon cayenne pepper to the cornmeal and seasoned salt mixture. For extra crunch, swap half of the cornmeal for fine dry breadcrumbs or crushed saltine crackers (this does add another pantry item, but the basic four-ingredient method still works just fine without it). You can also cut whole dill pickles into 1/4-inch rounds if that’s what you have on hand, just be sure to dry them well. If you’re feeding a crowd, keep batches warm on a paper towel–lined baking sheet in a low oven (about 200°F) while you fry the rest. Leftovers lose their crispness, but you can re-crisp them in a hot dry skillet or toaster oven for a few minutes. For a lighter touch of salt, use plain cornmeal and sprinkle a bit of seasoned salt over the fried pickles right after they come out of the oil instead of mixing it in beforehand.
