I know it sounds kind of weird, but they are really good!
Ingredients
- 1 24-ounce Jar Kosher dill pickle spears or slices
- 1 tsp garlic powder
- 1/2 cup Louisiana hot sauce (I like Texas Pete)
- 1/2 cup buttermilk
- 1 gal peanut oil
- 2 cups Uncle Bubba’s Fry Mix
Directions
- 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.
- 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.
- 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.
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