Fried Dill Pickles Recipe


5 from 3 votes
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Fried dill pickles make a delicious treat! Made with just a few simple ingredients and ready in minutes, these are a definite crowd favorite!

Fried Dill Pickles Recipe from

Have you ever tried a fried dill pickle?

There is nothing like them!

A tart dill pickle encased in a crispy, crunchy coating that is just perfect for snacking. I remember growing up, my family would drive over to a restaurant in Anniston, Alabama that served the best fried dill pickles I’d ever eaten.

They were legendary.

And they were an appetizer that if you ordered them, you better believe there wouldn’t be any left by the time you were ready to enjoy your supper!

While we loved their catfish and other dishes, I have to say that the fried dill pickles were most likely what drew us in time and again!

After I was married, I started making them myself. With just five simple ingredients that I generally have on hand in my pantry, I can generally have these babies ready on a moment’s notice.

Fried Dill Pickles Recipe from

I’m not 100% sure that’s a good thing. But, with my son and his buddies, it just seems like teenage boys are always starving. These definitely hold them over while supper’s cooking!

Here’s my Fried Dill Pickles recipe. They couldn’t get much easier!

Fried Dill Pickles Recipe

5 from 3 votes
Fried dill pickles make a delicious treat! Made with just a few simple ingredients and ready in minutes, these are a definite crowd favorite!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8


  • 2 cups (16-ounces) dill pickles
  • 3/4 cup cornmeal mix
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder, optional


  • Whisk together cornmeal, salt, pepper and garlic powder in a small bowl with a fork. Roll wet pickle slice in cornmeal mixture. Place on parchment lined cookie sheet. Allow to dry.
  • Place few at a time in boiling peanut oil or canola oil and cook until slightly browned.
  • Place on paper towels to drain.
  • Serve with ranch sauce or comeback sauce.


Calories: 60kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 741mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 3 votes

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Recipe Review


  1. Melissa zaring says:

    I wanna try I love pickles

  2. Dawn Starr says:

    Is cornmeal mix the same as cornmeal muffin mix?

    1. Robyn Stone says:

      Some cornmeal muffin mixes have sugar added and the cornmeal mix does not, Dawn. I wouldn’t use a mix that has sugar added for the fried dill pickles.

  3. Robyn Stone says:

    Hi Jennifer,
    I’m not sure where you are seeing a tag for an air fryer for this recipe. I’ve not posted an air fryer version of this recipe and haven’t tagged it as such on my site. Can you tell me where you are seeing this?

  4. Jimmy E says:

    whick an egg , dip pickles in egg
    then in extra crispy shake & bake
    put on cookie sheet and bake at 425 for 10 minutes
    so goooooooooooood

  5. Anita says:

    I know as a southerner myself you can’t beat frying but how do these hold up baking? Have you dared tried?

    1. Robyn Stone says:

      I have, but make them slightly differently when I bake them. I’ll have to make them soon and share that version!

  6. Jacqui Odell says:

    Mmmm. I love fried pickles. I wish I had some now!

  7. says:

    Yeah! Fried pickles are so good and your recipe looks delicious! Must try!

  8. Beth says:

    I love fried dill pickles and make them every chance I get. My recipe is a tad different…instead of all cornmeal, I use a 2 to 1 ratio of flour to cornmeal (1 cup flour to 1/2 cup cornmeal) and soak the pickles in buttermilk before coating them in flour and cornmeal. I also like a little hot sauce in mine too – add a little tang to the taste.

  9. brittany says:

    Top O’ the River?!

    1. Robyn Stone says:

      Yes! One of our favorite restaurants when I was a teenager!

  10. Candi says:

    Fried dill pickles are a favorite for us. We eat them out often. I am a failure at frying at home. I’m pretty sure it has to do with my lack of patience……. I put too much in the oil at once (because I want to be eating them, not making them) and everything gets soggy & greasy.

    Thanks for the instructions ‘a few at a time.’ Will help folks like me. 🙂

    1. Nancy says:

      Sounds like me, I’m thinking maybe you aren’t letting the oil get hot enough. I hear it helps to have the pickles at room temperature