Lay out the strained pickles on paper towels to get out any excess juices. Pat the tops of the pickles to help with the process. (Save these paper towels.)
Measure out 2 1/4 cups of the Corona and add that to the cup of flour. Mix well.
Add the garlic salt and chili powder into the batter.
Heat vegetable oil in a deep frying pan. I don't use a certain temperature, I just put it on high.
Using tongs, pull the pickle chips through the dredge and place in hot oil. Let cook until golden brown and flip.
Lay out the cooked pickles on a paper towel lined plate. *This is where I use the paper towels from earlier. I place the pickles back on them when done cooking so that the oils will pick up some of the left over pickle flavor.