Sandy's Southern Fried Dill Pickles


1 egg

1 cup milk

2 tablespoons dill pickle juice

2 teaspoons Worcestershire sauce

1/4 teaspoon ground cayenne pepper

1/4 teaspoon garlic powder

salt and pepper to taste

1 1/2 cups 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, and the Worcestershire sauce.
Stir well and set aside.

In a separate shallow bowl, add the flour, the cayenne, garlic powder, salt and pepper, and mix well.

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 warm with Ranch dip.