Nashville Hot 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.
Servings 16
Calories 91kcal
Equipment
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.
Notes
You can also serve the coating on the side, for dipping!
Nutrition
Calories: 91kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 578mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg