You’ll find my Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles that are gloriously soaked in a garlic and dill brine until perfectly seasoned, then placed in seasoned buttermilk and hot sauce brine before fried to perfection and served with homemade Ranch dressing.
It’s been said by folks that Fried dill pickles were made famous by a Mr. Austin, aka Fatman, in the year of 1963, at the local Atkins, Arkansas, Duchess Drive-In. The recipe for his Fried Dill Pickles is so top-secret that only his immediate family members have it.
They used his secret recipe for Fried Dill Pickles only once each year at the annual Atkins, Arkansas, Picklefest, held each May. Two restaurant owners have laid claims to being the-the originators of the oddly delicious fried pickle recipe.
According to the owners of the Hollywood Café in Robinsonville, Mississippi, fried dill pickles made their first appearance in 1969 when one of the restaurant’s cooks rolled the dill pickles in the batter for catfish, served them to the restaurant’s guests.
It has also been claimed that the Cock of the Walk restaurant first created this dish, but that restaurant opened in April 1977, which makes it a bit late to the show by any standards. Like any recipe, we will never honestly know who first came rolling in with the first version of the method, so I say let’s enjoy the benefits of eating these delicious creations!
All I can tell all of you is if you love Southern cooking, fried foods, and dill pickles, you are in for a beautiful treat. The taste is just so darn good you might wish you made a larger batch to enjoy more of those Southern Fried Dill Pickles.
Reserve pickle jars from the dill pickles
Large mixing bowl
Cast-iron frying kettle
Asian Spider ladle
Metal baking rack
Metal baking sheet
Southern Fried Dill Pickles
Baby dill pickles
Two packages Louisiana Crispy Chicken Fry Seasoned
Tips and tricks for Southern Fried Dill Pickles
One of the most critical steps of this Southern Fried Dill Pickle recipe is allowing the pickles to drain and dry off. The batter will stick to them better and reduce the spattering too.
Southern Fried Pickles are little on the spicy side—not too hot, more of a subtly spicy. You can easily adjust the desirable sauce amount to your taste preference or omit the hot sauce by substituting a little pickle juice in its place.
A frying thermometer to monitor oil temperature when frying is a good idea so that you can maintain an even temperature while frying.
Southern Fried Dill Pickles
- Reserve pickle jars from the dill pickles
- Large mixing bowl
- Frying Themomitor
- Asian Spider ladle or slotted spoon
- Paper towels
- Serving platter
- Wire rack
- Metal baking sheet
- 32 ounces Baby dill pickles drained
- 1 cup whole buttermilk
- 1 tablespoon Hot sauce or to own taste
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 2 packages Louisiana Crispy Chicken Fry Seasoned
- Peanut oil to fry
- 1 recipe 1 Homemade Buttermilk Ranch Dressing recipe see blog for link
- Drain the juice from the baby dill pickle jar and refill the jar with the hot sauce, buttermilk, Cajun seasoning, and garlic powder. Soak the baby dill pickles in the buttermilk brine for at least 2-3 hours.
- Heat the peanut oil in a cast-iron kettle over medium-high heat until the peanut oil becomes 350 degrees F.
- Drain the pickles in the seasoned buttermilk brine they have soaked in.
- Put the 18-ounces of Louisiana Fish Fry Seasoned Chicken Fry in a large mixing bowl, and toss the baby dill pickles to coat them evenly. Shake off the excess batter from the baby dill pickles by tossing lightly in a colander.
- Deep fry the pickles in batches for about 3-4 minutes or until golden brown.
- When the baby dill pickles are golden brown, remove the pickles from the oil with a clean dry slotted metal spoon and place on a wire rack that you have placed over a baking sheet, let rest for a few moments.
- Serve with Homemade Buttermilk Ranch Dressing recipe
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