Extra Crunchy Fried Pickles (Arkansas-style)

In this episode 4 of “Cooking the States,” we're poppin' over to Arkansas to take a closer look at a mega-popular snack that's taken the U.S. by storm over the past 10 years (even though they've been around for 50+ years...) That's right, we're making Arkansas-style Deep Fried Pickles, also affectionately known as Frickles!

These crispy, tangy treats have become a beloved snack across the nation, and if you've ever searched for "fried pickles near me" or "deep fried pickles near me," you know just how in-demand they are. But why not try your hand at a homemade fried pickles recipe? We'll walk you through the process of making fried pickle spears and fried pickle chips, complete with the perfect fried pickle batter and fried pickle sauce for dipping.

For those of you who are health-conscious, we've got you covered too! Our guide will include options for keto fried pickles and even how to make fried pickles in an air fryer for a lighter, yet still delicious, alternative. From deep fried pickles recipes to easy fried pickles and everything in between, you'll be well on your way to becoming a fried dill pickles expert. So, buckle up and join us on this flavor-packed journey as we explore the tasty world of Arkansas-style Deep Fried Pickles!🤘🏻 Adam

Print

Arkansas-Style Fried Pickles

IngredientsUSMetric

Fried Pickles

• 1 cup Corn Grits, coarse
• 1 cup All-purpose Flour
• 2 Tbsp Cornstarch
• 1 Tbsp Garlic Powder
• 1 Tbsp Black Pepper
• ½ tsp Cayenne
• 1 1/2 cups Buttermilk
• 1 egg
• Pickle Spears or Coins
• Neutral Oil for frying

Homemade "Spicy" Ranch

• 1/3 cup Sour Cream
• 1/3 cup Mayonnaise
• 1/3 cup Buttermilk
• 3 Garlic cloves, grated
• 2 Tbsp Apple Cider Vinegar
• 1 bunch Chives, sliced thin
• 1 tsp MSG (monosodium glutamate)
• Kosher Salt, to taste
• Black Pepper, to taste
• Hot Sauce, to taste

Instructions

Fried Pickles

1. Combine the flour, corn starch, garlic powder, black pepper, cayenne and a pinch of salt to a mixing bowl and pour it in a shallow tray or plate. Pour the buttermilk and egg into a separate shallow bowl, whisk until combined and set aside. In a second shallow tray or plate, pour in the coarse corn meal (aka grits).
2. Fill a large dutch oven with enough neutral oil to deep fry and heat it to 375F.
3. Pat the pickles dry with paper towel. Begin by using your "dry" hand to dip the pickles in the seasoned all-purpose flour, then use your "wet" hand to dunk the pickles in the buttermilk mixture, finally use the "dry" hand once more to coat the wet pickles in the corn meal. Gently lay the coated pickles in the frying oil and cook until golden, lightly brown and extra crispy. Drain on a wire rack or paper-towel lined plate once finished.
4. Serve with spicy ranch and CRUSH!

Homemade "Spicy" Ranch

1. Combine all of the ingredients together, season with salt to taste. The dressing will keep refrigerated for 5 days.

Adam's Notes

• If you prefer mild ranch, leave out the hot sauce. On the contrary, if you dig it extra spicy then add more.
• This coating is similar to the way that my mom makes fried green tomatoes. I really like the extra crunch and texture that coarse cornmeal provides. These things even stay semi-crispy after having been stored in the fridge - something that is VERY rare with fried food.
• For a richer ranch, try subbing the sour cream for "creme fraiche," aka French cultured cream. Learn how to make it here.