Sandy’s Southern Fried Dill Pickles
1 C. milk
2 T. dill pickle juice
2 t. Worcestershire sauce
1/4 t. ground cayenne pepper
1/4 t. garlic powder
salt and pepper to taste
1 1/2 C. all-purpose flour
Vegetable oil for frying
1 jar Clawson (fat) Garlic Dill Pickles (cut into slices)
In a shallow bowl, beat together the egg and milk and dill pickle juice.
Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper.
Stir well and set aside.
Preheat the oven to 200 degrees
In a large heavy saucepan over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees on a deep-fry thermometer.
A few at a time, dip the pickle slices, first in the egg and milk mixture, and then in the seasoned flour. (If you prefer a thicker coating, double-dip them)
Drop carefully into the hot oil and, using a slotted spoon, move the pickles around to brown evenly, about 1 minute.
Remove with the slotted spoon to paper towels to drain.
Repeat with the remaining pickles, keeping the fried ones warm in the oven until all are ready to serve.
Serve as an appetizer with warm Ranch dip.