Total Time
Prep 40 mins
Cook 20 mins

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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)


  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.