Spicy BKW Fried Pickles


  • 12 dill pickle spears or jar of sliced dill pickles
  • BKW Fire Seasoning
  • 3 cups flour
  • 2 egg yolks
  • 3/4 to 1 cup light beer
  • Pinch of baking powder
  • Oil for frying


  1. Preheat your oil to 350 degrees.
  2. Slice your pickle spears or use the pre-sliced pickles and spread them out on a roasting pan or a plate.  Season the pickles with BKW Fire Seasoning.
  3. Season one cup of the flour liberally with BKW Fire Seasoning.
  4. Separately, mix the egg yolks and ¾ cup of the light beer.  Slowly add the remaining flour to form a batter.  If the batter becomes too thick, slowly add the remaining beer to thin out the mixture.
  5. Coat the pickle slices with the seasoned flour.  Dip the pickles into the batter, completely coating the pickles
  6. Carefully add the pickles into the preheated oil and fry them until they are golden brown.  They should float when they are ready.
  7. Remove the pickles from the oil and place them on a paper towel.  Sprinkle them with BKW Fire Seasoning.