• 11 cup dill pickle juice
• 22 large eggs
• 31 cup whole milk
• 41 and 1/2 cups all-purpose flour
• 52 teaspoons white granulated sugar
• 62 teaspoons paprika
• 71 teaspoon ground black pepper
• 82 teaspoons kosher salt
• 98 cups peanut oil
• 10Salt, for topping

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Instructions

1. 1

   In a bowl, combine dill pickle juice, eggs, and milk.

2. 2

   In another bowl, whisk together the flour, sugar, paprika, black pepper, and kosher salt.

3. 3

   Dip each pickle slice into the wet mixture, then coat with the dry mixture.

4. 4

   Heat peanut oil in a large pot until it reaches 350°F.

5. 5

   Fry the coated pickle slices until golden brown, about 2-3 minutes.

6. 6

   Remove and drain on paper towels; sprinkle with salt while still hot.