Total Time
1hr
Prep 40 mins
Cook 20 mins

courtesy of pauladeen.com

Ingredients Nutrition

  • 1 (24 ounce) jar kosher dill pickles (spears or slices)
  • 1 teaspoon garlic powder
  • 12 cup louisiana hot sauce (Texas Pete)
  • 12 cup buttermilk
  • 1 gallon peanut oil
  • 2 cups batter frying mix (Uncle Bubba's Fry Mix #477285)

Directions

  1. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
  2. In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
  3. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.