Ingredients
- 16 fluid ounces whole dill pickles (1 jar)
- 1 cup buttermilk
- 2 tablespoons hot red pepper sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons season salt
- 4 cups vegetable oil for frying
- Salt to taste
Directions
Drain the pickles in a colander, then spread on paper towels to drain completely.
Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal and 2 tablespoons of season salt.
Heat the oil in a medium pot to 350 degrees.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with season salt, to taste. Repeat with the remaining ingredients.
Serve hot.
