The Ultimate Nashville Hot Fried Pickles Recipe You’ll Crave

Nashville hot fried pickles spark culinary excitement with their fiery Southern charm.

These crispy, tangy morsels represent a bold twist on classic appetizer fare.

Crunchy pickle slices get crafted through a spicy coating that ignites taste buds with intense flavor profiles.

The distinctive technique involves a multilayered breading process that guarantees maximum crispness and robust seasoning.

Passionate food lovers appreciate how this recipe balances heat, texture, and that signature pickle zinginess.

Each golden-brown bite delivers a satisfying crunch accompanied by a warming kick that lingers pleasantly.

Southern cooking traditions shine through in this innovative snack that elevates humble ingredients into something extraordinary.

Nashville Pickles with a Hot Kick

• Spice Up Your Snack Game: These Nashville hot fried pickles deliver a punchy flavor explosion that transforms ordinary pickles into an irresistible crispy treat. The combination of tangy pickles and fiery Nashville-style hot sauce creates a mouthwatering experience that'll make your taste buds dance.
• Crispy Texture Perfection: The double-coating technique using buttermilk and seasoned flour ensures a remarkably crunchy exterior that shatters with each bite. Frying at the precise 375°F temperature guarantees a golden, crisp coating that locks in the pickle's signature tang.
• Quick and Customizable Comfort Food: With just 15 minutes of preparation and 3-5 minutes of cooking time, these pickles are a lightning-fast appetizer that can be easily tailored to your spice tolerance. The blend of whole wheat and regular flour adds a subtle nutty depth, while the cayenne and hot sauce let you control the heat level to your liking.

What You Need for Fried Pickles

Main Ingredients:

Pickles: Fresh, crisp dill pickle spears are the star of this dish, providing a tangy and crunchy base for the fried appetizer.

Buttermilk: Helps create a thick, clingy coating and adds a subtle tangy flavor to the chicken fried pickles.

Hot Sauce: Brings a spicy kick to the initial marinade and enhances the overall flavor profile.

Eggs: Act as a binding agent to help the breading stick to the pickles.

Breading Ingredients:

Whole Wheat Flour, All-Purpose Flour: Combined for a unique texture and golden crispy coating.

Salt, Paprika, Cayenne Pepper: Provide depth of flavor and a subtle heat to the breading.

Nashville Hot Sauce Ingredients:

Butter: Creates a rich, smooth base for the hot sauce.

Brown Sugar: Balances the heat with a touch of sweetness.

Cayenne, Garlic Powder, Salt, Black Pepper, Paprika: Deliver a complex, spicy flavor profile that defines Nashville-style hot sauce.

Frying Up Pickles with Southern Flair

Step 1: Prepare Pickle Ingredients

Drain pickle spears and set them aside on a paper towel to remove excess moisture.

Step 2: Create Buttermilk Coating

• Buttermilk
• Hot sauce
• Eggs

Step 3: Mix Crispy Flour Coating

• Whole wheat flour
• All-purpose flour
• Salt
• Paprika
• Cayenne pepper

Drizzle a small amount of buttermilk over the flour mixture and stir with a fork to create clumpy texture.

Step 4: Coat Pickle Spears

Dip each pickle spear into buttermilk mixture, then thoroughly coat in flour mixture.

Step 5: Fry Pickles

Heat oil to 375°F in a deep fryer or heavy-bottomed pot.

Carefully fry pickles until golden and crispy, about 3-5 minutes.

Step 6: Drain Fried Pickles

Remove pickles from oil and drain on a cooling rack placed over a sheet pan.

Step 7: Prepare Nashville Hot Sauce

• Cayenne pepper
• Brown sugar
• Salt
• Black pepper
• Paprika
• Garlic powder

Step 8: Add Spicy Finishing Touch

Brush Nashville hot sauce generously over the fried pickles.

Serve immediately and enjoy the crispy, spicy pickle goodness!

Tips for Crispy, Spicy Pickle Bites

• Pat Dry Thoroughly: Use paper towels to remove excess moisture from pickle spears, ensuring a crispier coating that sticks perfectly.
• Create Texture Boost: Add a pinch of cornstarch to the flour mixture for extra crunchiness and a lighter breading.
• Control Oil Temperature: Maintain consistent 375°F oil temperature using a digital thermometer to prevent soggy or burned pickles.
• Layer Flavors Gradually: Brush Nashville hot sauce in thin layers for a more even and intense spice distribution across each pickle.
• Serve Immediately: Enjoy fried pickles right after cooking to maximize crispiness and preserve the perfect golden-brown texture.

How to Store Hot Pickles and Keep the Crunch

• Refrigerate Leftovers: Store cooled Nashville hot fried pickles in an airtight container within the refrigerator for up to 3 days. Keep them separated by placing parchment paper between layers to prevent sogginess.
• Reheat Oven Method: Preheat oven to 375°F and place pickles on a wire rack over a baking sheet. Bake for 8-10 minutes until crispy and heated through, ensuring they regain their original crunch without becoming greasy.
• Crisp Restoration: For best texture, avoid microwaving which can make the breading soft. Instead, use a toaster oven or air fryer at 350°F for 3-4 minutes to maintain the delightful crispiness of your Nashville hot fried pickles.

Southern Sides for Spicy Pickles

• Sizzle with Southern Comfort Beer: Pair these spicy Nashville hot fried pickles with a cold, crisp craft beer like a local Tennessee pale ale or a light lager to cool down the heat and complement the tangy pickle crunch.
• Creamy Dip Delight: Whip up a quick ranch or blue cheese dressing to balance the fiery kick of the pickles, providing a smooth, cooling contrast that enhances the overall flavor experience.
• Bourbon Backyard Buddy: Serve alongside a classic bourbon cocktail or neat bourbon, which matches the Southern-style cooking and cuts through the richness of the fried pickles with its smooth, warming notes.
• Crisp Coleslaw Companion: Add a side of creamy, crunchy coleslaw to provide a fresh and tangy counterpoint to the spicy, crispy pickles, creating a perfect balance of textures and flavors.

Pickle Variations That Bring the Heat

• Spicy Southern Pickle Poppers: Transform the recipe into bite-sized pickle rounds for easier snacking, perfect for game day gatherings and parties.
• Ranch-Style Pickle Crisp: Add a tangy ranch seasoning to the flour mixture and serve with a cool ranch dipping sauce for a creamy contrast to the hot pickles.
• Gluten-Free Pickle Crunch: Swap whole wheat and regular flour with gluten-free cornmeal or rice flour to create a crispy coating for those with wheat sensitivities.
• Smoky Jalapeño Pickle Bites: Mix finely chopped fresh jalapeños into the flour mixture and add smoked paprika to the Nashville hot sauce for an extra layer of smoky heat.

Nashville Hot Fried Pickles Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

• Total Time: 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Nashville hot fried pickles bring spicy Southern charm to crispy appetizers. Crunchy pickle chips coated in fiery cayenne-spiked breading deliver a zesty kick that will draw you into Tennessee’s bold culinary spirit.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (24 ounces / 680 grams) jar of pickle spears
• 2 cups buttermilk
• 2 eggs
• 3 cups flour (2 cups whole wheat flour, 1 cup all-purpose flour)

Breading and Seasoning:

• 2 teaspoons salt
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 teaspoons louisiana hot sauce (crystal brand)

Nashville Hot Sauce Coating:

• ½ cup butter
• 1.5 tablespoons cayenne pepper
• ¾ tablespoon brown sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• oil (for frying)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly drain pickle spears and allow excess liquid to drip off completely.
2. Create a zesty marinade by whisking buttermilk (237 milliliters), hot sauce, and eggs in a spacious mixing bowl until smooth and well-incorporated.
3. Prepare a crispy coating mixture by combining whole wheat flour, all-purpose flour, salt, smoked paprika, and ground cayenne pepper in a separate bowl.
4. Sprinkle a small amount of buttermilk over the dry ingredients and gently work with a fork to form irregular, textured crumbs that will help create a crunchy exterior.
5. Individually coat each pickle spear by first submerging in the buttermilk mixture, ensuring complete coverage, then carefully dredge in the seasoned flour mixture, pressing gently to help the coating adhere.
6. Heat vegetable oil to 190 degrees Celsius (375 degrees Fahrenheit) in a deep, heavy-bottomed pan or fryer.
7. Carefully lower battered pickle spears into hot oil, frying for 3-5 minutes until they develop a golden-brown, crisp exterior.
8. Transfer fried pickles to a wire rack positioned over a baking sheet to allow excess oil to drain.
9. For the signature Nashville hot sauce, melt unsalted butter and whisk in cayenne pepper, brown sugar, kosher salt, freshly ground black pepper, paprika, and garlic powder until combined.
10. Generously brush the spicy sauce over the freshly fried pickles, ensuring even coverage for maximum flavor.

Notes

• Achieve maximum crispiness by thoroughly draining pickles and patting them dry before breading.
• Create a perfect crunchy coating by mixing wet and dry ingredients with small buttermilk clumps for extra texture.
• Maintain consistent oil temperature at 375°F to ensure even, golden-brown frying without soggy results.
• Customize heat levels by adjusting cayenne pepper in both breading and Nashville hot sauce to suit personal spice preferences.
• Use a cooling rack when draining fried pickles to prevent bottoms from becoming soggy and preserve crisp exterior.
• Serve immediately after adding Nashville hot sauce to enjoy maximum crunchiness and flavor intensity.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 6
• Calories: 385 kcal
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 95 mg