Nashville Hot Fried Pickles Recipe: A Spicy, Crispy Delight

If you’re craving a unique, flavorful snack or appetizer, Nashville Hot Fried Pickles offer the perfect combination of heat and crunch. Inspired by the famous Nashville hot chicken, these pickles are battered and fried to crispy perfection, then generously coated in a spicy, tangy hot sauce that brings the heat. Whether you’re hosting a party or just looking for a savory snack, these pickles are sure to impress.

For more delicious fried foods, check out this Fried Pickles Recipe or learn about Nashville Hot Chicken.

Basic Recipe: Ingredients and Instructions

Nashville Hot Fried Pickles: Crispy, Spicy, and Irresistible

---

• Author: Jennifer Mitchell
• Total Time: 30-35 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Nashville Hot Fried Pickles are a crispy, spicy, and tangy snack or appetizer. These pickles are dipped in a flavorful buttermilk batter, fried until golden brown, and then drenched in a fiery Nashville hot sauce. If you love pickles and crave heat, these will be your new favorite treat!

---

Ingredients

Scale 1x2x3x

For the Chicken Fried Pickles:

• 1 (24 oz) jar of pickle spears

• 2 cups buttermilk

• 2 large eggs

• 2 teaspoons Louisiana hot sauce (we recommend Crystal brand)

• 2 cups whole wheat flour

• 1 cup all-purpose flour

• 2 teaspoons salt

• 1 teaspoon paprika

• ¼ teaspoon cayenne pepper

• Oil for frying (vegetable or canola oil)

For the Nashville Hot Sauce:

• ½ cup unsalted butter

• 1 ½ tablespoons cayenne pepper (adjust based on heat preference)

• ¾ tablespoon brown sugar

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

---

Instructions

Prepare the Chicken Fried Pickles:

1. Prepare the Pickles:
   Drain the pickle spears and pat them dry with paper towels. This helps to remove excess moisture, allowing the batter to stick better.

2. Make the Buttermilk Mixture:
   In a large bowl, whisk together the buttermilk, eggs, and Louisiana hot sauce. Set aside.

3. Prepare the Flour Coating:
   In another bowl, combine the whole wheat flour, all-purpose flour, salt, paprika, and cayenne pepper. Mix until evenly distributed.

4. Coat the Pickles:
   Dip the pickle spears first into the buttermilk mixture, then dredge them in the flour mixture, ensuring they are fully coated. Repeat the process for each pickle spear.

5. Heat the Oil:
   Heat about 2-3 inches of oil in a deep frying pan or pot over medium-high heat, reaching a temperature of 375°F (190°C).

6. Fry the Pickles:
   Fry the coated pickle spears in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes or until the pickles are golden brown and crispy. Use a slotted spoon to remove the pickles and place them on a paper towel-lined plate to drain excess oil.

Prepare the Nashville Hot Sauce:

7. Make the Hot Sauce:
   In a small saucepan, melt the butter over medium heat. Once melted, stir in the cayenne pepper, brown sugar, salt, black pepper, paprika, and garlic powder. Stir until the sauce is well combined, and the sugar is dissolved. Adjust the cayenne pepper based on your desired spice level. Remove from heat.

Coat the Fried Pickles:

8. Toss the Pickles in the Hot Sauce:
   Once the fried pickles are done, place them in a large bowl. Pour the Nashville hot sauce over the pickles and toss them gently to coat the pickles evenly in the sauce.

9. Serve:
   Transfer the hot, spicy fried pickles to a serving platter. Serve with a side of ranch or blue cheese dressing for dipping.

Notes

If you prefer milder fried pickles, you can reduce the amount of cayenne pepper in the hot sauce to adjust the heat level to your liking.

These pickles are best served immediately while they’re crispy. However, you can keep them warm in the oven on a low setting if needed.

If you prefer to make them less greasy, consider using an air fryer for frying. Just make sure to spray the pickles with a little cooking spray before air frying.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Appetizer, Snack
• Method: Frying
• Cuisine: Southern, American

Nutrition

• Serving Size: Per Serving
• Calories: 350 kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 35mg

Keywords: Nashville Hot Fried Pickles Recipe

Instructions:

Prepare the Pickles:

1. Soak the Pickles: Drain the pickle spears from the jar and pat them dry with paper towels. The drier they are, the better the batter will stick during frying. Set aside.
2. Make the Buttermilk Mixture: In a large bowl, whisk together the buttermilk, eggs, and Louisiana hot sauce. This will be the wet mixture to coat the pickles.
3. Prepare the Dry Coating: In another bowl, combine the whole wheat flour, all-purpose flour, salt, paprika, and cayenne pepper. Stir until all the ingredients are evenly mixed.
4. Coat the Pickles: Dip each pickle spear into the buttermilk mixture, then coat it thoroughly with the flour mixture. Repeat this process for all the pickle spears.
5. Heat the Oil: Pour enough oil into a large frying pan to submerge the pickles. Heat the oil to 350°F (175°C) over medium heat. Test the oil with a small piece of bread or batter—if it sizzles immediately, the oil is ready.
6. Fry the Pickles: Fry the coated pickle spears in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Use tongs or a slotted spoon to remove the pickles and place them on a paper towel-lined plate to drain excess oil.

Prepare the Nashville Hot Sauce:

1. Melt the Butter: In a small saucepan, melt the butter over medium heat. Once melted, add the cayenne pepper, brown sugar, salt, pepper, paprika, and garlic powder.
2. Simmer the Sauce: Stir the ingredients until the sauce is well combined and the sugar dissolves. Allow the sauce to simmer for about 1-2 minutes, then remove it from the heat.

Assemble the Dish:

1. Coat the Pickles with Hot Sauce: Once all the fried pickles are on the plate, pour the Nashville hot sauce over the top, or toss the pickles in the sauce to evenly coat them.
2. Serve Immediately: Garnish with a sprinkle of additional paprika, if desired, and serve hot with a side of ranch or blue cheese dressing for dipping.

Advanced Techniques for Perfecting Your Nashville Hot Fried Pickles

While this recipe is simple, here are some advanced tips to elevate your Nashville Hot Fried Pickles:

Frying Tips:

• Maintain Oil Temperature: To ensure the pickles cook evenly and become crispy, keep the oil temperature around 350°F (175°C). If the temperature is too low, the pickles will absorb too much oil and become soggy. If it’s too high, they may burn on the outside before cooking through.
• Use a Deep Fryer: If you have a deep fryer, it’s the perfect tool for frying pickles. It allows for more even cooking and makes it easier to maintain the proper oil temperature.

Adjusting the Heat:

• Spice Level: If you prefer your fried pickles with a little more kick, increase the amount of cayenne pepper in the Nashville hot sauce. Conversely, you can decrease the cayenne or omit it altogether if you want a milder flavor.

Double-Dip the Pickles:

For extra crispy pickles, double-dip them in the wet and dry mixtures. After the first dip in the buttermilk mixture, coat the pickles in the flour mixture again before frying.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers:

If you happen to have leftover Nashville Hot Fried Pickles, store them in an airtight container in the refrigerator for up to 2 days. While they are best enjoyed fresh and crispy, you can reheat them in an oven or air fryer to restore some of the crispiness.

Freezing for Later:

To freeze, arrange the fried pickles in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, transfer them to a freezer-safe bag or container. When ready to eat, reheat them in the oven at 350°F (175°C) for about 10 minutes until hot and crispy.

Reheating Tips:

For best results, reheat in the oven or air fryer. The microwave may make the pickles soggy, so avoid it if possible.

Dietary Adaptations and Substitutions

While these Nashville Hot Fried Pickles are delicious as-is, here are some dietary adaptations and substitutions to suit various preferences:

Gluten-Free:

To make this recipe gluten-free, substitute the whole wheat flour and all-purpose flour with a gluten-free flour blend or chickpea flour. Be sure to check the ingredients of the pancake mix for gluten if you’re using it.

Dairy-Free:

If you’re avoiding dairy, you can use a non-dairy butter substitute in the Nashville hot sauce, and replace the buttermilk with a dairy-free version like coconut milk or almond milk.

Low-Carb:

For a low-carb alternative, use almond flour or coconut flour for the dry coating, and replace the sugar in the Nashville hot sauce with a low-carb sweetener like stevia or erythritol.

FAQs About The Recipe

Can I use pickle chips instead of spears?

Yes, you can use pickle chips for a different presentation. Just keep in mind that chips are thinner, so they’ll cook more quickly. Be sure to adjust the frying time to avoid overcooking.

Can I make this recipe ahead of time?

While these fried pickles are best enjoyed immediately, you can prep the pickles ahead of time by coating them in the buttermilk and flour mixture and storing them in the refrigerator for up to 24 hours. Fry them fresh when you’re ready to serve.

How spicy is the Nashville hot sauce?

The heat level of the Nashville hot sauce can be adjusted by increasing or decreasing the cayenne pepper. For a milder version, start with less cayenne and gradually add more to suit your taste.

Conclusion & Final Thoughts

These Nashville Hot Fried Pickles combine the crispy, tangy goodness of fried pickles with the bold, spicy flavor of Nashville hot sauce, creating a perfectly balanced treat that’s sure to satisfy your cravings. Whether served as an appetizer, a side dish, or a snack, they’re perfect for any occasion. Don’t forget the ranch or blue cheese dressing for dipping, and enjoy the irresistible combination of heat and crunch!