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Pressing the pickle chips between paper towels before dredging and placing them in the freezer before frying are two VERY important step to ensure light and crispy pickle chips!
2 cups ridge cut pickle chips, pressed between paper towels
1 cup all purpose flour
2 eggs, lightly beaten
2 cups seasoned panko breadcrumbs
salt and pepper to taste
bleu cheese dipping sauce:
½ cup light mayonnaise
¼ cup light sour cream
¼ cup crumbled bleu cheese
2 tablespoons milk
1 ½ tablespoons chives, thinly sliced
1 teaspoon fresh lemon juice
salt and pepper to taste
2 quarts vegetable oil for frying
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1st Keep
 laura.d
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