full belly - southern fried pickles

An easy fun recipe for pickle lovers everywhere...
Total:  45 min.  Active: 20 min.
Yield: 4 servings
Level: Easy
For the dipping sauce...                                                 
1/4 - cup mayonnaise
1 - Tbsp drained horseradish
2 - tsp ketchup
1/4 - teaspoon Cajun seasoning

For the fried pickles:
2 cups - full belly semi sweets, windy city  burger dills, hot 'n sweet or beer brined dills depending on your flavor on your flavor preference, drain and pat dry on paper towels
1 cup - all-purpose flour
1 - egg
1 cup - milk
1/2 tsp - baking powder
1/2 tsp - black pepper
1/2 tsp - kosher salt
2 cups Panko bread crumbs
Peanut oil for frying
1. Mix together all four ingredients for the sauce until well blended then refrigerate
    until you're ready to serve.
2. In a medium bowl whisk together all the ingredients for the pickles except the
    Panko bread crumbs until well blended and smooth then refrigerate for 30 minutes.
3. Place 1/2 the Panko bread crumbs in a small dish
4. In a medium pot heat 1 inch peanut oil to 375 degrees on a frying thermometer
5. Once the oil reaches 375 degrees dip 2 or 3 pickles into the batter then lay in the Panko and press gently turn the pickles over and press in the Panko again.
    Place pickles in the oil being careful not to splash and cook to a golden brown about
    2-3 minutes then turn over and when the second side is golden using a
    slotted spoon place on paper towels to drain.
    Repeat until all the pickles are cooked. Note: You can keep the pickles warm
    and crunchy in a 200 degree oven until they're all cooked and ready to serve. 
6. Serve with the sauce and Enjoy!