How to make deep fried pickles with McClure's Pickles

Try something new this holiday season!

Joining FOX 2 is Bob McClure, co-founder and co-owner of McClure's Pickles, along with Chef Geoffrey Woodman of Better Woodman.

They're showing us how to make deep friend pickles.

Deep Fried McClure's Bread and Butter Chip Pickles

1 jar McClure's pickles
1/2 cup gluten free flour
1 1/2 cup Cornmeal
1 tsp kosher salt
1/2 tsp course black pepper
1/2 tsp BBQ seasoning**
1 cup cashew milk
1 qt avocado oil

For dressing: Kimchi vinaigrette

1/2 cup oil (using avocado just as we did for frying in this case)
3 fl oz kimchi liquid
1/2 tsp minced shallot
1/2 tsp minced garlic
1 tsp rice vinegar
salt & pepper to taste

Heat oil in cast iron skillet to 350 degrees. Meanwhile, combine dry ingredients & pat pickles dry with a paper towel. Add pickles to the dry ingredients, then to the cashew milk and back to the dry ingredients (2nd application is fine if dry coating isn't quite yet holding. Fry in small batches of 12 or so pickles until the pickles are crispy and golden brown. Remove pickles from oil, set on paper towel. Serve with Kimchi vinaigrette.