DEEP-FRIED DILL PICKLES
1 egg, beaten
1 cup milk
1 Tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 cup flour
2 dozen sliced dill pickles (cut lengthwise) and well-chilled
oil for deep-frying
1. Combine first 5 ingredients, stirring well. Set aside.
2. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture; repeat.
3. Deep fry the coated pickle spears in hot oil (350 degrees) until pickles float to surface and are golden brown. Drain on paper towels before serving.
Serve with a side of Ranch dressing or chipotle sauce (mix mayonnaise with hot chipotle, or in a pinch, use ketchup)