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Buffalo Fried Pickles

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Second Bar + Kitchen • Austin

These salty, spicy pickles are one of David Bull's favorite dishes at Second Bar + Kitchen, where they're served with a house-made Gorgonzola sauce. He likes pairing them with the bar's Fightin' Words cocktail, a corn-whiskey riff on a gin-based classic called the Last Word.

  1. Vegetable oil, for frying
  2. 2 kosher dill pickles (about 6 inches long), sliced lengthwise 1/4 inch thick
  3. All-purpose flour, for dredging
  4. 2 large eggs beaten with 2 tablespoons water
  5. 1 cup fine dry bread crumbs mixed with 1 teaspoon cayenne pepper
  6. Blue cheese salad dressing and hot sauce, for serving
  1. In a large saucepan, heat 1 1/2 inches of oil to 375°. Pat the pickle slices dry with paper towels. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge the pickle slices in flour, shaking off the excess. Dip them in the egg, then coat with the bread crumbs.
  2. Fry the pickles, about 5 slices at a time, turning once, until browned and crisp, about 1 minute. Transfer to paper towels to drain. Serve hot, with blue cheese dressing and hot sauce.