Nashville Hot Pickles

Ever since I made a crazy good batch of Nashville Hot Chicken I’ve been jonesin’ for that same great hot crunchy experience on other foods. Like fried pickles. Making these Nashville Hot Pickles was easy, and boy are they packed with a nice kick! I didn’t go the mild route with these, that’s for sure. And to make sure I kept the burn going I served the pickles with a habanero ranch sauce for dipping.

Nashville Hot PicklesYou’re going to see other great dishes like this one for Nashville Hot Pickles here on Life’s A Tomato. I love that great crunchy breading and that fiery hot seasoning. Next up? I’m thinking chicken fingers!

Also try my jalapeno bottle caps and my and my copycat of Hooter’s fried pickles.

Nashville Hot Pickles

Course Appetizer
Cuisine American
Author Mike

Ingredients

  • 16 ounce jar Dill pickle slices drained, dabbed dry with a paper or kitchen towel

For the dip

  • 1 cup milk or buttermilk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce

For the dredge

  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt

For frying

  • Vegetable oil

For the spicy coating

  • 1/3 cup hot frying oil
  • 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 12 teaspoon paprika
  • 12 teaspoon garlic powder

For serving

Instructions

For the dip

  • Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.

For the dredge

  • Whisk together the flour and salt in a pie pan or shallow bowl.

For frying

  • Heat a few inches of oil in a deep fryer or Dutch oven to 325 F.
  • Working in batches, dredge the pickles in the flour. Shake off excess.
  • Dip pickles into the milk mixture. Shake off the excess.
  • Return the pickles to the flour and dredge again. Shake off excess.
  • Transfer pickles to the hot oil and fry until golden brown, about 2 minutes.
  • Place on a rack to cool and drain.

For the spicy coating

  • When you're done frying the pickles, ladle 1/3 cup of the hot oil into a small sauce pan and whisk in the spicy coating ingredients.
  • Brush mixture over the pickles. The more you brush on, the hotter it'll be.

2 thoughts on “Nashville Hot Pickles

  1. You don’t mention what type/size/brand/off-the-shelf/homemade pickles in the recipe. I did read four or five times, but I could have missed it….

    • Yikes! You’re right! I updated the recipe. We used dill pickle slices. To make the breading stick well, first dry the pickles a bit on paper towels or a kitchen towel. I believe I used a 16 ounce jar of pickles.

      Regards and sorry for the oversight,
      Mike

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.