Dill Pickle Chips

• 2 pints sliced dill pickles, drained,reserving 2/3 cup pickle juice
• 1 large egg, lightly beaten
• 1 tablespoon flour
• 1/2 teaspoon hot sauce
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons ground red pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• vegetable oil, for frying

1. Drain pickles well.
2. (Don't forget to reserve 2/3 cup of the juice).
3. Press pickles between paper towels to remove excess moisture.
4. Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
5. Combine 1 1/2 cups flour and next 3 ingredients; stir well.
6. Dip pickles in egg mixture; dredge in flour mixture.
7. Pour oil to depth of 1 1/2 inches if using skillet.
8. Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
9. Drain on paper towels.
10. Serve immediately.

dill pickles, egg, flour, hot sauce, flour, ground red pepper, garlic, salt, vegetable oil

Taken from www.food.com/recipe/dill-pickle-chips-96124 (may not work)