Hooters Fried Pickles Copycat Recipe


1 (16-oz) jar dill pickle slices
1 cup buttermilk
1 large egg
4 dashes hot sauce
1 cup all-purpose flour
¼ tsp paprika
½ tsp garlic powder
½ tsp cayenne pepper
Neutral cooking oil, (peanut, vegetable, canola, etc)

Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside.

In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine.

In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper.

Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much.

Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels.

Serve and enjoy!

Cook's Note

Stir flour mixture between batches and pull out dough chunks to keep coating from getting chunky.

Recipe developed by Donna Elick - The Slow Roasted Italian
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