1 24oz Jar of Pickle Spears
2 Cups of Buttermilk
2 tsp Louisiana Hot Sauce
2 Cups Whole Wheat Flour
1 Cup Flour
2 teaspoons Salt
1 teaspoon Paprika
1/4 tsp Cayenne Pepper
Oil, for frying
Drain pickles and set aside.
Add buttermilk, hot sauce, and eggs to a large bowl. Whisk to combine.
In another bowl, combine the flour, salt, paprika, and cayenne pepper. Stir to combine. Drizzle a small amount of buttermilk over the top of the flour. Use a fork to stir. This should create little clumps of flour that will help make our fried pickles extra crispy.
One by one, submerge each pickle in the buttermilk mixture, shake off any excess, then dredge in the flour.
Fry 5-6 pickles at a time at 375 degrees F in a deep fryer or a cast iron skillet. Fry them 3-5 minutes, until golden brown and crispy.
Remove from oil and place on a paper towel lined plate to drain.