Drain pickles, reserving ⅔-cup pickle juice.
Press pickles between paper towels.
Combine ⅔ cup pickle juice, egg, flour, and hot sauce.
Combine 1½ cups flour with ground red pepper, garlic powder, salt, and paprika.
Dip pickles in egg mixture, then dredge in flour mixture.
Fry coated pickles in 375-degree oil until golden brown.