RECIPE #4767 - FRIED PICKLES, Thursday, February 2, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

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

 DIRECTIONS:

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.