fried pickles

All right so I've been a little MIA lately (sorry sis!) and I think I'll redeem myself with a delicious recipe to start your summer off with a bang! Paula Deen is a genius when it comes to southern food and this is no exception... so here it is - the "better than PoBoys" Fried Dill Pickles. Tested and Tim approved!

Ingredients

1 24-ounce Jar Kosher dill pickle slices
1 tsp garlic powder
1/2 cup Louisiana hot sauce
1/2 cup buttermilk
2 to 3 cups peanut oil (Paula says a gallon, but I didn't need that much)
2 cups Uncle Bubba’s Fry Mix (couldn't find this in store so I made the "fake" and it was great!)

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. 

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 small batches for 3 to 5 minutes per batch, until golden brown.

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.

Just add mayo to the marinade for some homemade buttermilk spicy ranch and make sure you read Ellise's post on motivation you may need a little bit after all this :)