Chef George shows us how to make a delicious and easy snack for Super Bowl Sunday.
You can use any kind of pickle you like- chips work best.
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
Seasoned Flour recipe:
1 cup flour
1tsp of each — salt, pepper, cayenne pepper and chili powder
Shake off excess 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.
Thicker pickle chips will cook more slowly, allow time between batches for the oil to rebound.
Serve with your favorite dressing