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 till perfectly seasoned, then placed in a 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 popular 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 them 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 truly know who first came rolling in with the first version of the recipe, so I say let’s just enjoy the benefits of eating these delicious creations!
All I can tell y’all is if you love Southern cooking, fried foods, and dill pickles you are in for a wonderful 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.
Southern Fried Dill Pickles
- 32-ounces of baby dill pickles
- 1/2 of a cup hot sauce
- 1/2 of a cup whole buttermilk
- 1 teaspoon of Cajun seasoning
- 1 teaspoon of garlic powder
- 2 packs or 18-ounces of Louisiana Crispy Chicken Fry Seasoned
- Peanut oil
- 1 Homemade Buttermilk Ranch Dressing recipe
- 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, till 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 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 my Homemade Buttermilk Ranch Dressing recipe
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.