TONY NOBLE / TEXAS ROADHOUSE
Use any kind of pickle you like (chips work best)
Seasoned Flour recipe:
1 cup flour
1 tsp of each -- salt, pepper, cayenne pepper and chili powder
Heat peanut or fry oil in a heavy stock pot or Dutch oven to 350F.
Using a zip-top baggie thoroughly coat pickle chips in seasoned flour Shake off excess flour and fry small batches in the oil (pickles will float with no bubbles when cooked) Use a slotted spoon to remove cooked pickles Drain on a paper towel lined plate or sheet pan and keep warm in oven. Serve with your favorite dressing
NOTE: Thicker pickle chips will cook more slowly - allow time between batches for the oil to rebound.