Origin and History of Fried Pickles
1. Historical Roots of Pickles (Not Fried)
- Pickling as a preservation technique dates back thousands of years—in ancient Mesopotamia around 2400 BC, with evidence of cucumbers being pickled in 2030 BC.
- Over centuries, pickles became staples across civilizations—from Egypt and Rome to Chinese fermented pickles
- However, the idea of frying pickles is a modern twist, emerging only in the 20th century.
2. Early Fried Pickle Recipes
- The first known printed recipe appeared in the Oakland Tribune on November 19, 1962. It featured “French Fried Pickles”, using sweet pickle slices and pancake mix
3. The ‘Fatman’ and the Duchess Drive-In (Arkansas, 1963)
- The most widely accepted origin story centers on Bernell “Fatman” Austin, owner of the Duchess Drive‑In in Atkins, Arkansas, a town known for its pickle production.
- In the summer of 1963, Austin developed the idea by coating dill pickle chips in catfish batter, serving them for 15 cents per order (about fifteen slices).
- As described: “He had some hamburger dill pickle chips, threw them in catfish batter, and cooked them in the deepfryer.
- Over time, he refined his technique, switching to larger dill pickle slices breaded with a secret family recipe, achieving the golden-crispy result known today.
- Despite closing the original drive-in in 1968, his legacy lives on. Each May, the Picklefest in Atkins features “Fatman’s Original Fried Dill Pickles”, served using the original family recipe and raising funds for scholarships and charities.
4. Spread Through the South and Beyond
- By the 1980s, fried pickles found popularity in Texas state fairs. They later became widely featured in bars, pubs, and sports venues across the South and other regions.
- Today, they're a staple appetizer in many chain restaurants—like Chili’s, Hooters (from around 2007), Texas Roadhouse, and Buffalo Wild Wings (since 2011).
5. Cultural Rediscovery and Trendiness
- In recent years, fried pickles (sometimes cheekily dubbed "frickles") have garnered renewed attention, including interest in the UK. A recent article explored the finer details—like ideal batter, drying pickles beforehand, and using Kosher dill spears—for the crunchiest outcome.
Fried pickles began as a fun, inventive snack in the early 1960s—thanks to Bernell “Fatman” Austin. What started as a roadside novelty quickly evolved into a Southern bar favorite and then became a national appetizer staple. Today, they enjoy both nostalgic worship at Picklefest in Atkins and trendy reinvention globally.
🥒 Fatman’s Original Fried Dill Pickles (1963)
Ingredients
- 1 jar hamburger dill pickle chips (not spears, not bread & butter — just classic dill slices)
- 1 cup cornmeal (catfish fry mix style)
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Pinch of paprika or cayenne (optional — some accounts suggest he added it later)
- Oil for frying (most likely lard or peanut oil in 1963, but vegetable oil works today)
Method
- Prep the Pickles
- Drain dill pickle chips and pat dry with paper towels.
- This helps the coating stick and keeps it from splattering.
- Mix the Batter
- In a shallow bowl, combine cornmeal, flour, salt, pepper, and paprika/cayenne if using.
- This is the same as a Southern catfish fry coating.
- Heat the Oil
- Heat 1–2 inches of oil in a cast-iron skillet or deep fryer to 350°F (175°C).
- Dredge & Fry
- Toss pickle slices in the cornmeal mixture until well coated.
- Fry in small batches (10 at a time, just like he sold them).
- Cook for 1–2 minutes per side, until golden brown.
- Drain & Serve
- Remove with a slotted spoon, drain on paper bags or paper towels.
- Serve hot — in 1963, it was a basket of 10 pickles for 10¢.
Dipping Sauce (optional but traditional in bars)
- ½ cup mayonnaise
- 2 Tbsp ketchup
- 1 tsp horseradish
- ½ tsp smoked paprika or Cajun seasoning
- Dash of hot sauce
Variations
- Spears: Instead of chips, fry dill spears (requires slightly longer frying, 3–4 minutes).
- Beer Batter: Replace buttermilk with beer for pub-style fried pickles.
- Healthier Twist: Air-fry at 400°F after dredging—spray lightly with oil.