In a large Dutch oven, add about 2 inches of oil and bring the oil to 375°F.

Meanwhile, in a shallow bowl or plate with a rim, whisk together flour, cornstarch, garlic powder, salt, pepper, and cayenne.

In another bowl, whisk together buttermilk, egg, and hot sauce.

On a paper towel-lined plate, spread all the pickles out in a single layer to drain off any pickle juice, and dry the tops with another paper towel. If there is too much moisture, the batter won't stick well to the pickles.

Once the oil temperature has reached 375°F, dredge the pickle slices in the flour mixture and coat well, shaking off any of the excess. Then dredge in the buttermilk mixture, and coat again with the flour mixture.

Place a few pickle slices at the time very carefully into the hot oil for about 1½ minutes or until pickles are golden brown. Remove pickles to a cooling rack on a lined baking sheet with a slotted spoon or spider. The rack will allow excess oil to drain.

Before frying the next batch of pickles, make sure the oil returns to 375°F. Serve warm with Comeback Sauce. See Notes for recipe.