If I had any smarts I would have served these Nashville Hot pickles with pickled chicken to be a fucking dickhead. Nashville Hot Fried Pickles are the Nashville Hot item we’ve been missing – and it was in front of our faces the entire fucking time!
All we’re really doing here is taking a chicken-fried Nashville hot chicken recipe and applying it to pickles. The real trick here (there will be a few real tricks so fucking deal with it) is homemade “quickles” – which are just quick pickles. I’m not sure how many of you have made quickles before but its a walk in the fucking park. 75/25 vinegar:water, pickling spice, salt, sugar, garlic and whatever else you’re feelin’ like. Bring the brine to a boil, remove from heat and let cool. Submerge cucumber spears in cooled brine and refrigerate. Fuckin quickles.
MAKE THIS SPICE AND THEN PUT IT ON FUCKING EVERYTHING.
You could fry a fuckin shoe that’s been coated with this spice and I’d eat it. This spice is going to show up a few times in this recipe so just make a bunch.
One you have the spice blend made, you can coat the pickles. I coated them and refrigerated them for about 30 minutes. Not sure if this is necessary but that’s what I did while I continued prepping the other steps.
While the pickles are “chilling” you can prep the buttermilk, flour & Hot oil. Mix each one of these up and set aside until ready for use.
2 Cups Buttermilk 2 tsp Hot Sauce 2 Eggs 1 tbsp Nashville Hot Spice
1/2 Cup Canola Oil 1 tsp Brown Sugar 1 tbsp Nashville Hot Spice Blend 1 tbsp Hot Sauce
2 Cups Flour 2 tsp Salt 2 tsp Black Pepper 1 tsp Paprika 1/2 tsp Cayenne 1 tbsp Nashville Hot Spice Blend
This is the shit right here. This Buldak hot sauce (order now) They also have a line of ramen, my favorite is this black package hitter. The sauce in the red packaging is hot…like fuckin hot. The black bottle is not as hot and you get a lot more of the flavor with it. These are my current go-to hot sauces.
Unfortunately I didn’t get any photos of the dredging-frying process. It’s a bit of a cunt to manage a camera when your hands are covered in fucking buttermilk & flour, but it goes like this:
Drizzle a small amount of the mixed buttermilk over the flour mixture and mix in. This will help give your pickles some of those beautiful crispy spots.
Dip pickles in buttermilk. I worked one pickle at a time from buttermilk to fryer.
Coat pickle in flour mixture. Make sure the pickle is completely covered and shake off any excess flour
You’re going to be seasoning and coating the pickles – but my rule of thumb is to always salt an item whenever you take it out of the oil.
Brush the pickles with a generous amount of the hot oil & season with the Nashville Hot spice blend.
That right there is a wrap on Nashville Hot Fried Pickles. Serve with ranch & buffalo sauce if you’re feeling extra fuckin sassy.