1 (32 oz) jar dill pickles, cut into ½" slices (crinkle cut are ideal, but straight cut work, too)
salt, to taste
Combine all of the ingredients for the Dipping Sauce and whisk together until well combined. Set aside.
Pour oil into a deep fry pan until it is about 1” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
In a medium bowl, whisk together the buttermilk, hot sauce, Worcestershire sauce and eggs until well combined. Place pickle slices in the buttermilk mixture and set aside.
In a separate medium bowl, combine the flour, cornmeal, Cajun seasoning, and chili powder.
Transfer about 8-10 pickles from the buttermilk mixture to the bowl of dry ingredients. Stir until pickles are well coated. Shake any extra flour off of the pickles; carefully place pickles into the hot oil. Fry until golden brown, approximately 2-3 minutes. Remove pickles with a slotted metal spoon and place on tray of paper towels to dry.
Allow oil to return to 375°F and repeat process with remaining pickles.