A healthy alternative to your favorite, fried guilty pleasure! The contrasts in flavors and textures make these fried Horseradish Pickle Chips a great snack!
-1 Quart Dr. Pickle Horseradish Pickle Chips (drained)
-2 Cups seasoned flour
-2 Cups Italian bread crumbs
-Vegetable oil to fill sauté pan 1/2 in.
-Salt and Pepper to taste
-Put pickle chips on paper towel covered plate. Do not stack, just one row.
-Cover chips with another paper towel to soak up excess moisture.
-Place in fridge for 1 hr.
-Place flour, whisked eggs, and bread crumbs each in separate containers.
-Use standard 3 step breading method to coat the pickle chips. (Lightly but completely coat in flour, then cover with egg wash, and finally cover with bread crumbs.)
-Put sauté pan on medium heat with vegetable oil 1/2 inch high in pan.
-When heated, place pickle chips in oil.
-Fry each side of chip until golden brown(approx. 45 seconds on each side).
-Place on paper towels on a plate to remove excess oil. SERVE!
-20 Oz. Sour cream
-2 Tablespoon Chopped Dill
-1 Tablespoon Chopped Chive
-Salt and Pepper to Taste
-Blend all ingredients thoroughly in mixing bowl, pour into serving bowl.
-Serve with Fried Pickle Chips. ENJOY!