Recipe courtesy of Theresa Grant
Total:
20 min
Active:
10 min
Yield:
12 servings
Level:
None

Ingredients

Directions

Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.

Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Have a Backyard BBQ

IDEAS YOU'LL LOVE

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli

Recipe courtesy of Damaris Phillips

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Fried Chicken and Waffles

Recipe courtesy of Giada De Laurentiis

Quick Pickles

Recipe courtesy of Rachael Ray

Pickled Beets

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking