Unlike a lot of fried pickles, Burger Bar’s (Chicago) are sliced length-wise (instead of cross-sectioned)– it may seem like an unsubstantiated claim, but I swear to you, they’re just better that way. They’re coated in a fine, crunchy panko breading, fried to perfection, and served piping hot with an equal-parts-tangy-and-spicy dipping sauce called “Urban Sauce.”
So, after years of trotting on over to Burger Bar to get my fix, I decided it might be worthwhile to figure out how to recreate the legendary pickles and sauce at home. This recipe from Tasting Table seemed like a good place to start. I immediately nixed the spears idea; the pickle-to-coating ratio would be way too off-kilter for my liking, and I had a hunch the panko would stick better to a skinless surface.
I was right.
It took some tweaks and alterations to get the recipe where I wanted it, but the outcome was well worth it.
This one’s for you, Burger Bar.
Click here for the recipe: http://www.kailleyskitchen.com/2015/02/18/panko-fried-pickles-with-spicy-mayo/
