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
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)
Instructions
- Thoroughly drain pickle spears and allow excess liquid to drip off completely.
- Create a zesty marinade by whisking buttermilk (237 milliliters), hot sauce, and eggs in a spacious mixing bowl until smooth and well-incorporated.
- Prepare a crispy coating mixture by combining whole wheat flour, all-purpose flour, salt, smoked paprika, and ground cayenne pepper in a separate bowl.
- 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.
- 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.
- Heat vegetable oil to 190 degrees Celsius (375 degrees Fahrenheit) in a deep, heavy-bottomed pan or fryer.
- Carefully lower battered pickle spears into hot oil, frying for 3-5 minutes until they develop a golden-brown, crisp exterior.
- Transfer fried pickles to a wire rack positioned over a baking sheet to allow excess oil to drain.
- 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.
- 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