Beer Batter Deep Fried Dill Pickles

2 cups vegetable oil for frying

1 (12 fluid ounce) can or bottle beer

1 ½ cups all-purpose flour

1 teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon chili powder

1 pinch seasoned salt

½ (16 ounce) jar dill pickle slices

1 ½ cups all-purpose flour

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.

Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.