Nashville Hot Buffalo Brussels Sprouts

Crispy fried Brussels sprouts with celery dill remoulade

These Nashville Hot Buffalo Brussels Sprouts are my answer to a question I’ve had for years: what if wings were not the only thing that deserved to be drenched in spicy, buttery, bar-style sauce?

I cut Brussels sprouts in half, fry them until the outside turns glassy and shatter crisp, then toss them in a Nashville hot oil made directly from the fat they fried in. A spoonful of Frank’s RedHot brings in that familiar buffalo flavor, and everything gets served over a cool celery dill remoulade to balance the heat.

This dish goes back to my days cooking late nights at Palace Kitchen. Fried Brussels sprouts were always on the menu and they were one of those dishes that never stopped selling. We served them with General Tso style sauces, sweet glazes, and anything bold enough to stand up to that crunch. That’s when it clicked for me. Crispy Brussels sprouts are one of the best sauce vehicles there is.

If you like wings, Nashville hot chicken, or bar food in general, this one makes sense immediately.

Why Fried Brussels Sprouts Work So Well

Frying completely transforms Brussels sprouts.

When roasted, they are caramelized and tender. When fried, they become a totally different product. The outer leaves blister and separate into thin, crispy layers while the inside stays fluffy and almost airy. Every bite has contrast.

That structure is exactly why they work so well here. They grab onto sauce, stay crisp longer than wings, and do not get soggy as fast. You get heat, fat, texture, and freshness all in one bite.

Oil and Temperature Matter

Target frying temperature is 350 degrees Fahrenheit.

That temperature allows the Brussels sprouts to cook through without scorching the outside. Hotter than that and the leaves burn before the centers soften. Cooler than that and the sprouts absorb oil instead of crisping.

Use a neutral oil with a high smoke point. This part is important.

I like using rice bran oil because it stays clean at high heat and does not add any flavor of its own. Peanut oil also works very well. Avoid olive oil or anything with a low smoke point. The oil becomes part of the sauce later, so clean flavor matters.

Ingredients

Fried Brussels Sprouts

• Brussels sprouts: 900 g (about 2 lb), trimmed and cut in half

• Neutral frying oil, rice bran or peanut: about 1.5 L (6 cups)

Nashville Hot Buffalo Oil

• Brown sugar: 25 g (2 tablespoons)

• Paprika: 7 g (1 tablespoon)

• Cayenne pepper: 4 g (2 teaspoons, adjust to taste)

• Garlic powder: 1 g (½ teaspoon)

• Onion powder: 1 g (½ teaspoon)

• Kosher salt: 3 g (½ teaspoon)

• Black pepper: 1 g (¼ teaspoon)

• Hot frying oil: 120 ml (½ cup)

• Frank’s RedHot: about 15 g (1 tablespoon), or to taste

Celery Dill Remoulade

• Mayonnaise: 120 g (½ cup)

• Dijon mustard: 15 g (1 tablespoon)

• Lemon juice: about 15 g (1 tablespoon), to taste

• Lemon zest: 2 g (1 teaspoon)

• Garlic: 5 g (1 clove), microplaned

• Celery, finely brunoised: 120 g (about 1 cup)

• Fresh dill, finely chopped: 6 g (2 tablespoons)

• Salt, to taste

To Finish

• Blue cheese, such as Bleu d’Auvergne: 60 g (½ cup), crumbled

• Fresh dill, for garnish

How to Make Nashville Hot Buffalo Brussels Sprouts

Fry the Brussels Sprouts: Heat neutral oil to 350 degrees Fahrenheit. Fry the Brussels sprouts in batches. Do not overcrowd the fryer. Overcrowding drops the oil temperature and leads to greasy sprouts instead of crisp ones. Fry until deeply golden and shatter crisp on the outside. The centers should be tender and fluffy. Transfer to a bowl while hot.

Make the Nashville Hot Buffalo Oil: In a heatproof bowl, combine brown sugar, paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper. Carefully pour in the hot frying oil and whisk until smooth.

Add about 1 tablespoon of Frank’s RedHot, then taste. Add more if you like extra heat.

Toss the Sprouts: Immediately toss the hot Brussels sprouts in the sauce until evenly coated.

Make the Celery Dill Remoulade: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, lemon zest, microplaned garlic, celery, dill, and salt.

Plate and Finish: Swoosh the remoulade onto the bottom of a bowl.

Finish with crumbled blue cheese and fresh dill.

Serve immediately.

Heat Level and Adjustments

This recipe is built for an even, balanced heat. It is spicy but not aggressive.

If you want it hotter, increase the cayenne or add more Frank’s RedHot. If you want it milder, reduce the cayenne and lean more on paprika for flavor.

Why This Eats Better Than Wings

• They stay crisp longer

• They soak up sauce without falling apart

• They have more texture and contrast

• They are easier to fry in batches

Frequently Asked Questions

Can I roast these instead of frying?

You can, but you will lose the texture that makes this dish special. Frying creates layers and crunch that roasting cannot replicate.

What oil should I use?

Use a neutral oil with a high smoke point. Rice bran oil and peanut oil work best.

Can I make the remoulade ahead of time?

Yes. The remoulade can be made up to two days ahead and actually improves as it rests.