2 cups 20 Pepper Hot Garlic Dill Pickles  chips
1 cup flour
1/2 teaspoon Cayenne Hot Pepper Sea Salt plus more to taste
1 teaspoon black pepper plus more to taste
1 egg
1/2 cup buttermilk
2 cups finely crushed saltines
1/2 teaspoon Dave’s Ancho Powder
1/2 teaspoon dried dill weed
Salt to taste
Extravagonzo Roasted Garlic Culinary Oil for frying

Method:
In a large plastic food-storage bag, mix together the flour, Cayenne Hot Pepper Sea Salt and black pepper. Place the 20 Pepper Hot Garlic Dill Pickles  chips in the bag and shake until they are well coated.

Mix together the eggs with the buttermilk. Place the crushed saltines on a plate and mix in the Dave’s Ancho Powder and dill weed. In batches, dip the flour-coated 20 Pepper Hot Garlic Dill Pickles into the eggs and then lightly dredge in the saltines. Place cracker-coated 20 Pepper Hot Garlic Dill Pickles on a large plate or sheet. Repeat until all the 20 Pepper Hot Garlic Dill Pickles are coated.

In a large, heavy skillet heat 1/2 inch of Extravagonzo Roasted Garlic Culinary Oil on medium heat until it reaches 350 degrees. Cook the 20 Pepper Hot Garlic Dill Pickles for one minute or until golden brown, turning once. Depending on the size of your skillet will probably have to do in several batches. Drain on paper towels.

Serve immediately with your favorite buttermilk dressing.

Yield: 2-4 servings