2 large eggs
1 c. buttermilk
1 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. chili powder
1 c. cornmeal
2 ¼ c. all-purpose flour
2 tsp. kosher salt
¾ tsp. fresh-ground black pepper
1 jar dill pickle slices, preferably waffle-cut

Preheat peanut oil in deep-fryer or large pot to 350° F.

In a large bowl, combine all wet ingredients with ¼ c. flour and garlic and chili powders.

Combine remaining ingredients (besides pickles) in another large bowl.

Dip pickle slices into buttermilk mixture, then dredge in flour. Allow to sit on a rack for 1-2 minutes for flour coating to set. Deep-fry until golden brown. Drain on rack, NOT paper towels.

These are great dipped in ranch or, if you're feeling exotic, try honey mustard or hot wing sauce.