If you cannot get round sliced dill pickles just drain the juice from the jar and slice the whole dill pickles on a slight angle to make them a little larger, and set aside.
In a small bowl mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce.
In a separate bowl, add the rest of the flour, salt, garlic powder and pepper and whisk to combine.
Heat oil to 350° in a deep-fryer or a heavy deep skillet.
Dip the a slice of pickle into the milk mixture, then into the flour mixture then set on a dry plate. Repeat this with each slice.
Place the pickles carefully into the hot oil. Avoid over crowding and cook in several batches. Fry until the pickles are golden brown and float to the top.
Remove with a slotted spoon, and set on paper towels. Repeat until all the pickles are cooked.