While these are great to eat by themselves, you can also serve them on sandwiches.
2 large eggs
2¼ cups all-purpose flour, divided
1 cup buttermilk
½ teaspoon hot sauce
1 teaspoon cayenne pepper
1¼ teaspoon salt, divided
1 cup cornmeal
½ teaspoon black pepper
Vegetable oil for frying
1 (32-ounce) jar dill pickle slices
Prepared ranch dressing for dipping
In a medium bowl combine the eggs, ¼ cup flour, buttermilk, hot sauce, cayenne pepper, and ¼ teaspoon salt. In a separate bowl combine the remaining 2 cups flour, cornmeal, the remaining 1 teaspoon salt, and black pepper.
Preheat the oil in a deep fryer to 375 degrees. Drain the dill pickle slices and dry slightly with a paper towel. Dip the slices into the buttermilk mixture and then in the cornmeal mixture. Deep-fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve with ranch dressing.
Makes 12 servings.