Pat the pickles dry with paper towels.
Insert a skewer or chopstick through the center of each pickle lengthwise.
Hold a knife at a 90-degree angle and carefully spiral-cut around the pickle while turning the skewer to make spirals.
Place the flour, egg, and crushed tortilla chips on three separate plates. Add a dash of Cholula Green Pepper Hot Sauce to the chips and mix to coat.
Lightly dredge each pickle in flour, then roll in the egg, making sure the egg gets into all the crevices.
Press tortilla chip crumbs onto the pickles until fully coated.
Heat 1 inch of vegetable oil in a large deep skillet over medium heat until bubbling.
Fry the pickles in batches, turning occasionally, until golden and crispy (about 2 minutes per pickle). Drain on paper towels.
Drizzle with more hot sauce and serve warm with ranch for dipping.
Prep Time: 15 minutes | Total Time: 25 minutes
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