2 eggs ……………………………………............1 cup buttermilk
1 TB Worcestershire sauce …………..…....... 1/2 tsp hot pepper sauce
3/4 tsp cayenne pepper……………….......…. 1/4 tsp garlic powder
1/4 tsp seasoning salt or Creole seasoning (i.e. Tony Chachere)
3-1/4 cups all-purpose flour ……………....... 1 tsp salt
3/4 teaspoon ground black pepper
1 (32 oz) jar Kosher dill pickle slices or whole pickles cut in slices
(Use a good refrigerated brand, i.e. Claussen)
vegetable or canola oil for deep frying
salt and pepper to taste
Preheat oil in a deep fryer or heavy (cast iron) skillet to 350-365 degrees (only about 2” oil in a skillet). Slice the pickles and pat dry with a paper towel.
In a large bowl, combine 2 eggs, flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt, salt, pepper and garlic powder. Dredge pickle slices in batter.
Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.
Serve with Ranch or Dill dressing to dip them in.