Step 1

Slice and pat dry yellow squash. Place into a medium bowl and lightly toss with 1/4 cup all purpose flour. Set aside.

Step 2

In a shallow bowl, whisk together buttermilk and egg with a few dashes of hot sauce.

Step 3

In a separate shallow bowl, whisk together flour, cornmeal, salt, granulated garlic, onion powder, paprika, black pepper and cayenne.

Step 4

Heat 1 inch oil in a deep large (12 inch) skillet or pot over medium-high heat.

Step 5

Dip each slice in buttermilk then into breading pressing to evenly coat.

Step 6

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.)

Step 7

Remove using a stainless steel spider or slotted spoon to a paper towel lined sheet pan. Immediately season lightly with additional salt.

Step 8

Serve immediately.