The Crunchy Legend of Fried Dill Pickles
Fried dill pickles got their crispy start in 1963, thanks to Bernell “Fatman” Austin at his pink Duchess Drive-In in Atkins, Arkansas. With a pickle plant just across the highway and plenty of hungry workers stopping by, inspiration struck. For just fifteen cents, you could get fifteen hamburger dill slices fried in a secret family batter—a snack that quickly became a local favorite.
But Bernell wasn’t done perfecting his creation. He eventually swapped slices for spears, locking in the version many Arkansans know and love today. Though Bernell has passed on, his family proudly continues the tradition, dishing out 2,000 to 3,000 orders each May during the town’s annual Picklefest.
From that small-town start, fried pickles took off across the state and beyond. You’ll find them on menus everywhere now, each with its own twist on the batter and brand of dill. The original recipe remains a closely guarded secret, but the debate rages on about the best dipping sauce—ranch dressing may be the trend, but true fans still reach for ketchup.
Born right here in Arkansas, fried dill pickles have earned their crunchy crown. No doubt about it—this is an Arkansas Original.
Making Fried Dill Pickles
I prefer pickle planks for the perfect batter to pickle ratio. Pat them dry so the batter will stick.
Using a skillet or deep fryer heat the oil to 375 degrees. Dredge the slices in wet, then dry mix and repeat a second time. Gently place them in a fry basket or skillet, but don’t overload them to ensure a crisp result.
Fry until golden brown, remove and drain on a paper towel covered rack to cool briefly. Work in batches until all the slices are fried. Serve with a side of ranch dressing or ketchup
Fried Dill Pickles
Dill pickle planks in seasoned batter, deep fried and served with ranch dressing
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 jar Clausen waffle-cut sandwich dill pickle slices
- 1/2 cup buttermilk
- 1 egg
- 1 cup + 1 TBL flour divided
- 1/4 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Peanut oil – for frying
- Ranch dressing or ketchup – for dipping
Instructions
- Measure and mix all the dry ingredients, then whisk the egg, buttermilk and 1 TBL of flour together
- Pat the pickle slices dry with paper towels, so the batter will stick
- Using a skillet or deep fryer heat the oil to 375 degrees
- Dredge the slices in wet, then dry mix and repeat a second time
- Gently drop 3-4 slices into the oil, and fry until golden brown
- Remove and drain on a paper towel covered rack to cool briefly
- Work in batches until all the slices are fried
- Serve with a side of ranch dressing or ketchup