Dill Pickle Chips

1. 1

   Drain pickles well.

2. 2

   (Don't forget to reserve 2/3 cup of the juice).

3. 3

   Press pickles between paper towels to remove excess moisture.

4. 4

   Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.

5. 5

   Combine 1 1/2 cups flour and next 3 ingredients; stir well.

6. 6

   Dip pickles in egg mixture; dredge in flour mixture.

7. 7

   Pour oil to depth of 1 1/2 inches if using skillet.

8. 8

   Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.

9. 9

   Drain on paper towels.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.