1 egg, beaten
1 c. milk
1 tbsp. flour
1 tbsp. Worcestershire sauce
6 drops hot sauce
3/4 tsp. salt
3/4 tsp. pepper
3 1/2 c. flour
1 qt. sliced dill pickles
Wesson oil for deep frying

Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. Drain on paper towels.