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

  1. Blanch the sweetbreads for 4 minutes, remove membrane, and portion into bite-sized pieces. Brine overnight.
  2. Remove from brine and toss in a seasoned flour (or gluten-free flour) and fry until golden brown.
  3. Toss in seasoning mix to finish and serve with yogurt dill ranch.