Ingredients
Brine
- 1 bottle Louisiana Hot Sauce
- 1 1/2 cups buttermilk
- 1/2 cup sport pepper liquid
- 1 tablespoon smoked serrano powder
- 1/3 cup smoked pepper flakes, blitzed
- 1 tablespoon chilli pepper flakes
- 1 tablespoon cayenne
Finishing Rub
Equal Parts:
- ground yellow mustard
- chilli flakes
- smoked serrano powder
- sugar
- citric acid
- black pepper
- sea salt
- cayenne
- garlic powder
- onion powder
- Korean chili powder
- allspice
- dill weed
- paprika
Yogurt Dill Ranch Sauce
- 1 cup mayonaise
- 1/2 cup yogurt
- 1/2 cup pickle juice
- 1 teaspoon chives
- 1 teaspoon dill, fresh
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon vinegar powder
- 1 tablespoon chopped pickle
Instructions
- Blanch the sweetbreads for 4 minutes, remove membrane, and portion into bite-sized pieces. Brine overnight.
- Remove from brine and toss in a seasoned flour (or gluten-free flour) and fry until golden brown.
- Toss in seasoning mix to finish and serve with yogurt dill ranch.