Wash and dry squash. Slice into round about 1/8" inch thick.
In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes. Drain squash and dispose of milk mixture. Mix dry ingredients and dredge each squash piece in mixture, shaking off excess.
In a cast iron skillet or heavy bottom pan, heat oil. Add squash rounds to cooking oil and cook until golden brown. Remove from pan to a wire rack or paper towels on a plate. While still hot, sprinkle with salt and pepper flakes.
Served immediately as a side dish or with dipping sauce.
- Cook squash in batches. Add more oil if necessary. - Add addition salt and pepper while squash is still hot.
***House Seasoning Recipe***8 tablespoons kosher salt3 tablespoon pepper2 teaspoons garlic powder2 tablespoons paprika**Measure out ingredients and place in a small bowl. Mix together. Store in covered container.
***Spicy Mayo Sauce***1 cup mayonnaise3 tablespoons Sriracha hot chili sauce1/4 teaspoon chili powder**Add all ingredients to a small bowl. Whisk together. Serve immediately or store in an airtight container in refrigerator.