1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
vegetable oil for deep frying
salt and pepper to taste
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.