Southern Style BBQ Slaw Dogs with Pork Rind Fried Pickles
Yes. You read that correctly. When you get an idea you just have to go with it.
This idea was epic. EPIC.
I fried my pickles in pork rinds. Never heard of fried pickles? Never heard of pork rinds? You’ve never been to the South – and you’re missing out.
Mis en Place
Making hot dogs is a few and far between occasion at my house. Usually they only come out around holidays – like the 4th and Labor Day. Even then, I try to make them Chicago Style or at least toss some diced onions and relish on top to jazz it up. This time, I thought I would take it back to the South and really get into it. What a great decision that was.
What do we like in the South? BBQ, coleslaw and fried pickles.
Threw it all on the dogs. But I went a step further and wanted to update the fried pickle. What could I do to make these things stand out?
Pork rinds!
Who would have thought. Best decision ever if I might add. I used spicy pork rinds because that is what was available. These little guys are crispy, salty, perfect. Throw extra on your hot dogs and make extra just as an appetizer. These will be a hit at your next party, and when they find out you fried them in pork rinds – forget it! I’ll be making these again, all by themselves.
Time to build your dogs! Start with your steamed poppyseed bun. Grill your hot dog and toss it in. Add barbecue sauce the same way you would add ketchup and top with chopped onions. Creamy slaw comes next and finish it with your pork rind fried pickles.
Then give your husband a scowling look as he scarfs down two hot dogs in five minutes after you just spent all that time making them.
Happy summer.
Kitchen Notes:
- Thicker pickles slices will work well when you make them for a snack. A medium slice works here – don’t slice them too thin or they may be harder to coat.
- I used spicy pork rinds because that is all I could find at the time. They worked perfectly and the breading didn’t taste spicy at all.
- Of course frying anything with the egg/flour batter takes time, so inlist in help or plan ahead for it.
Make extra pickles so you don't run out (due to snacking) before you get to put them on the hot dogs - these things are good!
Ingredients
- beef hot dogs
- poppyseed hot dog buns
- prepared bbq sauce
- 1 onion, diced
- prepared coleslaw
- pork rind fried pickles (recipe follows)
- canola oil, for frying
- 1 package fried pork skins
- dill pickles
- flour, for dredging
- 2 eggs, beaten
- milk
Directions
- Heat oil in a cast iron pan over medium to medium high heat.
- Slice your dill pickles (if you didn't already buy them sliced) to your desired thickness.
- In a food processor, process your pork skins until they resemble bread crumbs for coating. Set aside.
- Dip the pickles into the beaten egg, let any excess drip off, dip into the flour, dip in the milk, then finally into the pork skins. Let them sit while you complete the remaining pickles.
- Fry the pickles in batches (do not overcrowd the pan) in the hot oil until lightly browned and crispy, about 2 minutes per side. Remove to a paper towel to drain. Remove from paper towel and place in a serving dish.
- Wrap your buns in a slightly wet paper towel and steam them in the microwave in pairs for about 10 - 15 seconds (depending on your microwave strength). You want them warmed through but not piping hot.
- Find your grill man (or grill person) and have them grill the hot dogs.
- This is how you build it: Bun, hot dog, squirt of barbecue sauce, chopped onion, coleslaw, fried pickles.
- Enjoy!
Notes
Thicker pickles slices will work well when you make them for a snack. A medium slice works here - don't slice them too thin or they may be harder to coat.
I used spicy pork rinds because that is all I could find at the time. THey worked perfectly and the breading didn't taste spicy at all.
Of course frying anything with the egg/flour batter takes time, so inlist in help or plan for it.
Oh how we love fried pickles at our house! I make them all the time but have never thought of the pork rind coating – what a great idea! My husband is an afficianado of fried pickle goodness – as he walked by I mentioned it and he said he was happy to go buy the pork rinds this afternoon. Thanks for a great recipe!
I hope you guys enjoy it as much as we did!