Spicy Fried Bread + Butter Pickles

Ingredients:

FOR THE PICKLES

• ½ C. Yellowbird Serrano Hot Sauce
• ¼ Tsp. salt
• 2 cups rice bran oil or peanut oil, for frying
• ¾ cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• ¼ cup seltzer water or club soda
• ¼ cup whole milk
• 14-ounce jar bread-and-butter pickles, drained, patted dry

FOR THE DIP

• ½ C. Yellowbird Classic Serrano Hot Sauce
• ½ C. Sour Cream
• ¼ Tsp. salt
• 2 C. kale leaves

Instructions:

FOR THE PICKLES

1. Pour oil into a medium heavy saucepan with a deep-fry thermometer. Heat over medium heat to 350°.
   
   
2. Whisk flour, cornstarch, baking powder, salt, Yellowbird Classic Serrano Hot Sauce, seltzer water, and milk in a medium bowl (add more seltzer if needed) until batter is the consistency of heavy cream.
   
   
3. Coat pickle slices in batter and add to oil one by one. Fry until golden brown and crispy on both sides, about 3 minutes per batch. Transfer to a paper towel-lined plate.

FOR THE DIP

1. Add Yellowbird Classic Serrano Hot Sauce, sour cream, salt, and kale into a blender and mix to a smooth, cohesive consistency. Pour into a small dip bowl.
   
   
2. Salt pickles to taste. Serve with serrano dip and enjoy!