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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. If you like spicy, then you’ve come to the right place!
Crunchy And Spicy Perfection
You’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! Or maybe nuggets! And maybe even chicken wings.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my jalapeno bottle caps and my and my copycat of Hooter’s fried pickles.
Nashville Hot Pickles
Ingredients
- 16 ounce 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 hot sauce
For the dredge
- 2 cups all-purpose flour
- 2 teaspoons Kosher salt
For frying
For the spicy coating
- ⅓ 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
- ground black pepper
- 12 teaspoon paprika
- 12 teaspoon garlic powder
For serving
- Ranch dressing I used a habanero ranch for extra kick
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.
Nutrition
Nutritional values are approximate.
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