Recipe - Dill Pickle Chips

2 pt Sliced dill pickles;
undrained
1 lg Egg; lightly beaten
1 tablespoon Allpurpose flour
One half teaspoon Hot sauce
1 One half cup Allpurpose flour
2 One half teaspoon Ground red pepper
1 teaspoon Garlic powder
One half teaspoon Salt
Vegetable oil

"You'll be amazed how fast these crispy snacks will disappear. They're a
unique alternative to potato chips and a great accompaniment for a fish
fry."

Drain pickles, reserving 2/3 cup pickle juice. Press pickles between paper
towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1
Tablespoon flour, and hot sauce; stir well and set aside.
Combine 1One half cups flour and next 3 ingredients; stir well. Dip pickles in
egg mixture; dredge in flour mixture.
Pour oil to depth of 1One half inches, if using a skillet. Fry coated pickles
in batches, in hot oil (375F) for 2 to 3 minutes or until golden, turning
once. Drain on paper towels. Serve immediately.
Yield: about 10One half dozen

Posted to TNT Recipes Digest, Vol 01, Nr 944 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Jan 16, 1998