1 (16 oz.) jar sliced dill pickles
1 c. buttermilk
2 tbsp. hot sauce
1 c. all purpose flour
1 c. yellow cornmeal
oil for frying
salt

Drain pickles, then spread on paper towels to soak up excess moisture. Combine buttermilk and hot sauce. In a separate bowl combine flour and cornmeal. Dip pickles in buttermilk mixture, then dredge in flour mixture, evenly coating. Drop into hot oil in batches, turning until all sides are golden brown and crisp. Drain on paper towels and season with salt. Best served hot.