Nashville Hot Buffalo Brussels Sprouts
Ingredients
Fried Brussels Sprouts
- Brussels sprouts: 900 g about 2 lb, trimmed and cut in half
- Neutral frying oil to cover rice bran or peanut
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
Instructions
- 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.
- 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.
- Immediately toss the hot Brussels sprouts in the sauce until evenly coated.
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, lemon zest, microplaned garlic, celery, dill, and salt.
- Swoosh the remoulade onto the bottom of a bowl. Finish with crumbled blue cheese and fresh dill.
Video
Notes
Heat Level and Adjustments
This recipe is built for 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
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.
- They stay crisp longer
- They soak up sauce without falling apart
- They have more texture and contrast
- They are easier to fry in batches
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.