Nashville Hot Fried Pickles
Crispy, spicy, and tangy, Nashville Hot Fried Pickles are a quintessential Southern comfort with a fiery twist. Inspired by the famous heat of Nashville hot chicken, this recipe offers the perfect balance of crunchy breading encasing tender, tangy pickles, making it an ideal appetizer or snack that wakes up the senses and pairs beautifully with a cold beverage.
Equipment
- Heavy-bottomed pot or Dutch oven (4-quart minimum)
- Instant-read or candy thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Rimmed baking sheet
- Medium mixing bowl (2)
Ingredients
- 2 cups dill pickle chips sliced into 1/4-inch (6mm) rounds, about 30-35 slices
- 1 cup buttermilk 240ml
- 1 cup all-purpose flour 125g
- 1 tbsp cayenne pepper 6g, for heat
- 1 tsp paprika smoked or sweet
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt plus extra for finishing
- ½ tsp black pepper freshly ground
- 3-4 cups vegetable oil 720-960ml, for frying — enough to reach 2 inches (5cm) depth in your pot
Instructions
- Spread the dill pickle slices in a single layer on a double layer of paper towels. Press firmly with another layer of paper towels on top to remove as much brine moisture as possible. Let them sit for 5 minutes, then blot again — this is the most important step for achieving a crispy crust.2 cups dill pickle chips
- In a medium bowl, submerge the dried pickle slices in the buttermilk and let them soak for 3-5 minutes. The buttermilk creates a tacky surface that helps the seasoned flour adhere.2 cups dill pickle chips, 1 cup buttermilk
- In another bowl, combine flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Stir until the spices are thoroughly mixed into the flour.1 cup all-purpose flour, 1 tbsp cayenne pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/2 tsp black pepper
- Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F / 175°C. The oil should be about 2 inches (5cm) deep. Use an instant-read or candy thermometer to monitor the temperature — it will drop when you add each batch.3-4 cups vegetable oil
- Remove pickles from buttermilk one at a time, allowing excess to drip off, then dredge in the seasoned flour mixture. Shake off excess flour.2 cups dill pickle chips, 1 cup buttermilk, 1 cup all-purpose flour, 1 tbsp cayenne pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/2 tsp black pepper
- Carefully lower 6-8 coated pickles into the hot oil, working in small batches to avoid overcrowding and temperature drops. Fry for 2-3 minutes, flipping once halfway through, until golden brown and crisp on both sides.2 cups dill pickle chips
- Use a slotted spoon to transfer fried pickles to a paper towel-lined plate to drain excess oil. Lightly season with a pinch of kosher salt immediately after removing from oil.1/2 tsp kosher salt
- Serve immediately while piping hot, alongside ranch dressing, blue cheese dip, or a Nashville-style comeback sauce for dipping.
Notes
Storage: Keep leftover fried pickles in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet at 400°F / 200°C for 8-10 minutes until crispy again — never microwave.
Make-Ahead: You can bread the pickle slices up to 1 hour before frying. Place them on a wire rack set over a baking sheet in the fridge so the coating sets and doesn't get soggy.
Substitution: Swap buttermilk for regular milk mixed with 1 tablespoon white vinegar per cup if you don't have buttermilk on hand. The acidity gives similar tang and tenderising effect.
Spice Control: For milder heat, reduce cayenne to 1 teaspoon. For scorching Nashville-level fire, increase to 2 tablespoons and toss the finished pickles in a cayenne-infused butter drizzle.
Pro Tip: Double-dredge for an extra-thick crust — after the first flour coating, dip back into buttermilk and through the flour a second time before frying.
Nutrition
Serving: 1servingCalories: 1613kcalCarbohydrates: 30gProtein: 6gFat: 166gSaturated Fat: 26gPolyunsaturated Fat: 94gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 7mgSodium: 933mgPotassium: 241mgFiber: 2gSugar: 4gVitamin A: 998IUVitamin C: 3mgCalcium: 118mgIron: 2mg
We'd love to know if you enjoyed this recipeRate this Recipe !
