Objective: This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. Methods: The acrylamide in fried foods were extracted by methanol as extraction solvent and used C₁₈ and Z-Sep⁺ as clean up materials. Then separated it with C₁₈ liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. Results: This method showed a good linearity (R²>0.999) of acrylamide in the range of 0.1～2.0 mg/L and the limits of detection was 0.007 mg/kg. Six parallel replicate determinations of the quality control material showed the relative standard deviation (RSD) was 0.66%. The recoveries obtained at three concentration levels 0.2, 0.5, and 1.0 mg/L were between 91.5%～94.4% and RSDs ranged from 0.62% to 1.88%. The intra-day precision was 1.00% and the inter-day precision was 0.14%. Conclusion: Compared with traditional methods, this method had both simple operation steps for pretreatment and low cost requirement of instruments, which could meet the daily screening and monitoring work for acrylamide detection in fried foods. The established method was successfully applied to the analysis of acrylamide content in some traditional fried snacks.