Whisk together the mayonnaise, chili sauce, hot pepper sauce, Worcestershire sauce, garlic powder, and salt in a small bowl until smooth.

Cover and place the sauce in the refrigerator to allow the flavors to bloom while you prepare the pickles.

Cut the drained pickles into ¼-inch thick diagonal slices.

Place the slices onto a baking sheet lined with paper toweling and use additional paper towels to dry the pickle slices thoroughly.

Place the dried pickles into the fridge to chill.

Place the flour, Italian seasoning, garlic powder, salt, and black pepper into a mixing bowl and stir to combine.

Stir the buttermilk into the seasoned flour until a thick batter forms.

Heat the vegetable oil in a fryer or deep, heavy-bottomed pan over high heat, ensuring the oil comes only ⅓ of the way up the side of the pan.

Dip one chilled pickle slice into the batter, shake off the excess, and carefully lower it into the hot oil.

Repeat with several pickle slices, being careful not to overcrowd the pan.

Use a slotted spoon to turn the pickle slices over once they are golden brown on one side.

Fry for a total of 1 to 2 minutes per slice until deeply crisp and golden.

Remove the fried slices to a clean baking sheet lined with paper toweling to drain.

Continue frying in small batches until all of the pickle slices are cooked.

Serve the warm fried pickles immediately with the chilled Comeback Sauce for dipping.