Fried Pickles with Spicy Remoulade Recipe

Ingredients

• For the Pickles:
• 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
• 1 cup buttermilk
• 2 teaspoons hot sauce, divided use
• 1 tablespoon Worcestershire
• 1 ¼ teaspoons cayenne, divided use
• 1 gallon vegetable oil for deep-frying
• For the Remoulade:
• ¾ cup prepared mayonnaise
• 2 tablespoons spicy brown mustard
• 1 green onion, thinly sliced
• For the Breading:
• 1 ½ cups self-rising flour
• 1 cup finely crushed saltine crackers, about ¾ of a sleeve
• 1 teaspoon onion powder
• 3/4 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 eggs, beaten

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