2/3cupself rising yellow corn meal(OR 2/3 cup plain with 1/4 teaspoon baking powder)
1tspseasoned salt
1/2tspgranulated garlic
1/2tsponion powder
1/2tspsmoked paprika
1/4tspblack pepper
1/4tspcayenne
peanut oil or vegetable oil for frying
Instructions
Slice and pat dry yellow squash. Place into a medium bowl and lightly toss with 1/4 cup all purpose flour. Set aside.
In a shallow bowl, whisk together buttermilk and egg with a few dashes of hot sauce.
In a separate shallow bowl, whisk together flour, cornmeal, salt, granulated garlic, onion powder, paprika, black pepper and cayenne.
Heat 1 inch oil in a deep large (12 inch) skillet or pot over medium-high heat.
Dip each slice in buttermilk then into breading pressing to evenly coat.
Fry squash in a single layer until golden turning as needed for even browning. Around 2-3 minutes total, frying in batches. (Squash should be tender when gently pierced.)
Remove using a stainless steel spider or slotted spoon to a paper towel lined sheet pan. Immediately season lightly with additional salt.