FOX BROS. BAR-B-Q: These barbecuing brothers are known for their skills with a smoker, but they also make one heck of a fried pickle. The kitchen uses "your standard Sysco dill pickle chips," and coats them in an egg wash and flour spiked with the house's special rub, then fries them in canola. They're served with homemade ranch dressing and an extra sprinkle of that super-secret rub. And don't be surprised if you find a "bonus" fried pickled jalapeño or two in your basket. 1238 DeKalb Ave. 404-577-4030. www.foxbrosbbq.com.
CABBAGETOWN MARKET: This cute and kitschy market stocks everything from Mexican sodas to pricey olive oils. The small kitchen churns out a handful of hearty menu items such as the lauded grass-fed beef burger topped with homemade pimento cheese. Skip the spuds on the side and go for the fried pickle chips, which have a light coating and are fried to a golden crisp. 198 Carroll St. 404-221-9186. www.cabbagetownmarket.com.
RESTAURANT EUGENE: Chef Linton Hopkins is a man who lives to pickle. Given that and his Southern roots, it's no surprise that Restaurant Eugene's bar menu (one of this fine dining establishment's best kept secrets) includes a starter of fried bread and butter pickles served with a Creole remoulade. Instead of sliding off the pickle, the breading holds on tight. 2277 Peachtree Road. 404-355-0321. www.restauranteugene.com.