Fried Pickles
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Quick Bite
Fried pickles are a popular Southern appetizer made by coating sliced pickles, usually dill pickle chips or spears, in a seasoned batter or breading and deep-frying them until crispy and golden.
History
Fried pickles are a relatively modern Southern dish, with their origins traced to the early 1960s. The first known printed recipe appeared in 1962, created by Bernell “Fatman” Austin, the owner of the Duchess Drive-In in Atkins, Arkansas. Austin was looking for a creative way to draw customers during the booming cucumber and pickle industry in the area, Atkins was home to a major pickle factory, so he began experimenting with deep-frying pickle slices.
The idea caught on, and through the decades, fried pickles spread across the South, eventually becoming a staple at fairs, sports bars, and comfort-food restaurants nationwide. By the 1990s and 2000s, they had entered mainstream American bar food culture, gaining popularity alongside wings, onion rings, and cheese sticks.
Today, fried pickles are recognized as a classic Southern appetizer known for their crunchy coating and tangy bite—an Arkansas invention that turned into a nationwide favorite.
Fun Facts
Some Southern towns host fried-pickle–themed contests and cook-offs, making the dish a small cult classic.
”Frickles” is a playful nickname you’ll see on some menus—fried pickles + pickles = frickles.
The tangy pickle cuts through heat beautifully, which is why spicy ranch and chipotle mayo are go-to dips.
Where to Try
The Purple Cow - Little Rock, Arkansas
Neumeier’s Whippoorwill Restaurant - Fort Smith, Arkansas
Copper Mule Table & Tap - Bryant, Arkansas
Recipe
Ingredients
1 jar dill pickle chips, drained
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder (optional)
Oil for frying
Preparation & Cooking Instructions
Pour about 1–2 inches of oil into a skillet or pot. Heat to 350°F (175°C).
Drain the pickles well and pat dry with paper towels. *Remember - The drier the pickles, the crispier they will be!
In a bowl, mix the flour, salt, pepper, garlic powder (optional).
Toss the pickle chips in the seasoned flour until evenly coated.
Add the coated pickles to the hot oil. Fry for 2–3 minutes, until golden brown and crispy. Place on paper towels to drain.
Serve immediately with ranch dressing or spicy ranch dressing.
