Categories: appetizer

Ingredients

• 11 - Sweet Cucumber Chip Pickles (drained & dry)
• 11 - Mini Garlic Dills (drained & dry)
• 1 - Egg
• 1/3 C. - Milk
• 1/3 C. - Flour
• 1 Tbs. - Johnny's Garlic
• 1/4 Tsp. - Cayenne
• 1/2 Tbs. - Adobo Seasonings
• 2/3 C. - Panko Crumbs
• Salt

Directions

1. In a small shallow bowl mix the milk and egg together. In another small shallow bowl mix the flour, cayenne, adobo and garlic together, and in the last bowl add the Panko crumbs. One at a time dip the pickles into the egg mixture then into the flour. Shake off the excess flour and dip back into the egg then cover in the Panko crumbs. Lay the covered pickles in a single layer onto a baking sheet, when all pickles have been covered place the tray into the freezer for 1 hour (this will ensure the coating sticks to the pickle in the deep fryer). Heat a deep fryer to 375 degrees and cook a single layer of pickles at a time for 1 minute, place on paper towel to drain. Sprinkle with salt, they are good hot or cold.

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