Drain the pickles, reserving 2/3-cup pickle juice. Blot the pickles between some paper towels to get them dry.
Combine 2/3 cup of reserved pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well.
Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.