Drain the pickles and reserve 2/3 cup of the pickle juice. Set aside. Dab pickles with paper towels to dry or whirl in the salad spinner.
In a medium bowl, combine the 2/3 cup reserved pickle juice, egg, hot sauce, and 1 tablespoon flour. Whisk together and set aside.
In a large bowl, combine 1 cup flour, cornstarch, garlic powder, and seasoned salt and whisk together.
Add about 2 inches of oil in the bottom of a heavy Dutch oven and heat over medium heat to 375°F.
Dip the pickles in the egg mixture and then dredge in flour mixture. Shake excess off and fry until golden brown. Work in batches if necessary. Adjust heat as necessary to keep the heat at 375°F. Drain on paper towels. Serve with dipping sauce.