Ingredients
Chicken Fried Pickles
- 1 24 oz Jar of Pickle Spears
- 2 Cups of Buttermilk
- 2 Eggs
- 2 tsp Louisiana Hot Sauce, we use Crystal
- 2 Cups Whole Wheat Flour
- 1 Cup Flour
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1/4 tsp Cayenne Pepper
- Oil, for frying
Nashville Hot Sauce
- 1/2 Cup Butter
- 1.5 Tablespoons Cayenne, increase or decrease according to your heat preference
- 3/4 Tbsp Brown Sugar
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Paprika
- 1/2 Tsp Garlic Powder
Instructions
Chicken Fried Pickles
- Drain pickles and set aside.
- Add buttermilk, hot sauce, and eggs to a large bowl. Whisk to combine.
- In another bowl, combine the flour, salt, paprika, and cayenne pepper. Stir to combine. Drizzle a small amount of buttermilk over the top of the flour. Use a fork to stir. This should create little clumps of flour that will help make our fried pickles extra crispy.
- One by one, submerge each pickle in the buttermilk mixture, shake off any excess, then dredge in the flour.
- Fry 5-6 pickles at a time at 375 degrees F in a deep fryer or a cast iron skillet. Fry them 3-5 minutes, until golden brown and crispy.
- Remove from oil and place on a cooling rack over a sheet pan.
Nashville Hot Sauce
- Melt butter in a stove-top pot or in the microwave. Add the spices & sugar and whisk until well combined.
- Brush over each fried pickle spear and serve immediately.
Nutrition
Calories: 545kcal (27%)