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

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

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8
Course Appetizer
Calories: 60kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 cups (16-ounces) Kosher dill pickle slices
  • 3/4 cup cornmeal mix
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon 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.

Nutrition Information

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
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Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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24 Comments Leave a comment or review

    1. In baking section at grocery store you might find stone ground cornmeal(not likely in most places) then there is cornmeal mix, which is cornmeal with salt and baking powder already added. It is ready for mixing with milk,eggs and oil to make cornbread. Hope this helps.

    2. Cornmeal mix is a combination of cornmeal, salt, and baking powder, also called Self-rising Cornmeal Mix. Where we live the only one that I can buy is Aunt Jemima brand.

  1. I’ve made these for parties and there were never any left for me by the time I got to the plate. Yours are prettier than mine were so I’m going to use your recipe next.

  2. Restaurents serve them up north but the serve them with a spicy sauce thats to die for! I’m not a fan but my daughter is.

  3. I was a cook at a restaurant, we dipped the pickles in an egg wash before putting in the cornmeal mix. The egg wash was a mixture off egg and milk wisked together.

  4. 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. 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

  5. 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.

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

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

  7. 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

  8. 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?

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