You will need three bowls. In the first bowl place cornstarch and season it with 1 tsp Chili powder.
In the second bowl, you will need to whisk together 1 egg and 1 cup of milk. I added a couple of dashes of hot sauce for flavor.
In the third bowl, mix 1-2 cups of cornmeal, 1/4 tsp dill, 1/2 tsp garlic salt, and 1tsp chili powder. Add a pinch of pepper too. :)
Dip the pickle chips in the cornstarch mix shaking off the excess.
Then in the Egg wash, finally coating them with the cornmeal mix.
Drop the pickles into the hot oil and fry for 2-3 minutes until golden brown. Remove and drain on paper towels
Serve with Tangy Dipping Sauce.
Tangy Dipping Sauce
Whisk together all the ingredients and serve with the pickles.
Notes
Gluten-Free- Use a gluten-free corn meal, and these are a delicious gluten-free treatDairy-Free- Use a dairy free milk alternative for the egg was (such as almond, soy or Rice milk.)