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Nutrition Facts
Serving Size 100 g
(Approx. 4 Servings)
Amount Per Serving
Calories 190 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 1480 mg 62%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 6 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Deep Fried Bread and Butter Pickles

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Byers' Best Bread & Butter Pickles
2 eggs
2 cup(s) whole milk
2 Tbsp Tabasco Pepper Sauce
2 Tbsp kosher salt, divided
2 Tbsp ground black pepper, divided
2 cup(s) all purpose flour
2 cup(s) canola oil
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Pour pickles in a colander and rinse under cool water 1 minute.
In a large bowl, beat eggs then add milk and whisk to blend.
Add Tabasco and 1 tablespoon each of salt and pepper.
In a separate bowl combine flour and remaining salt and pepper.
Place a Dutch oven or deep pot over medium heat, add canola oil and bring temperature to 325ºF to 350ºF.
Pat pickles dry with a paper towel. Working in batches, toss pickles in flour, shake off excess, dip in egg wash, then place back in the flour. Shake off any excess.
Fry pickles in batches 3 to 5 minutes or until golden brown (don't overcrowd the pot). Drain on a wire rack.
Season to taste with salt and pepper. Serve immediately.



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