Southern fried bite…
Whether as an appetizer or side, spicy fried pickles sure hit the Southern-fried spot. It’s a mix of tang, crunch, and cayenne that’ll tickle your taste buds. Pair these pickles with our spicy Sriracha ranch dressing, and you’ve got a perfect party pleaser. Seriously, these don’t last long once they’re placed on the table. Consider the size of your group, and double up the recipe as needed.
You can increase the spiciness of these spicy fried pickles by adding additional cayenne pepper. Looking to lower the heat? Opt for generic paprika instead of cayenne (not hot paprika), or a mix of the two. It’ll provide a much more subtle tickle. This is a good option if there is any concern for a family-friendly level of spiciness.
Now if you want a true step up in heat, skip the spicy fried pickles and try our fried jalapeño slices instead. Jalapeño peppers are a very eatable medium heat, though, of course, you lose the delicious dill pickle tang you get here. Or if you want something a little sweet down the same path as these recipes, try cowboy candy (a.k.a. candied jalapeños). They make a good post-meal fiery snack for spicy food fans.
- Line a baking pan with a double layer of paper towels.
- Pour vegetable oil into a large pot, then heat the oil at 350 degrees Fahrenheit.
- In a bowl, combine the buttermilk, egg, and Tabasco. Stir to combine.
- In a second bowl combine the flour, cayenne pepper, and garlic powder. Stir to combine.
- If the pickles are whole, slice the pickles into chips. Otherwise, drain the chips from the pickle juice.
- Add the pickle chips to the buttermilk. Thoroughly coat the chips.
- Transfer 10 chips into the flour mix and coat.
- Place the pickle chips into the hot vegetable oil. Fry the pickles until golden brown (approximately 4 minutes).
- Transfer the fried pickles to the tray lined with paper towels to allow them to dry.
- Repeat the process above until all the pickle chips are cooked.
- Serve the fried pickles with a spicy ranch dressing or your favorite condiment.