Description
Crispy fried pickle spears infused with Nashville hot sauce, perfect for gatherings or casual snacking.
Ingredients
Scale
- 1 (24 oz) jar of pickle spears
- 2 cups buttermilk
- 2 large eggs
- 2 tsp Louisiana hot sauce
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Oil (for frying)
- 1/2 cup butter
- 1.5 tablespoons cayenne (adjust to taste)
- 3/4 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Drain the pickle spears and pat them dry with paper towels.
- In a bowl, whisk together buttermilk, eggs, and Louisiana hot sauce. Add the pickle spears and let sit for 10-15 minutes.
- In another bowl, combine the whole wheat flour, all-purpose flour, salt, paprika, and cayenne pepper.
- In a large skillet, heat oil over medium heat.
- Remove pickles from the buttermilk mixture and dredge in the flour mixture until well-coated.
- Fry the pickles in batches for about 2-3 minutes per side, or until golden brown. Remove and drain on a paper towel.
- In a saucepan, melt the butter and mix in cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
- Toss the fried pickles in the spicy butter sauce before serving.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6-8 pickle spears
- Calories: 240
- Sugar: 1g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg