The Chef

Restaurants

Meals

Drinks

Restaurants›Omaha Tap House - Downtown›Dill Breaker Recipe

Dill Breaker Recipe

Inspired by Omaha Tap House - Downtown

Time1h 30m

Serves4

Spicy Pickle Vodka with House Made Bloody Mary Mix and Topped with 3 Dill Pickle Bone-In Wings, Fried Pickles, Wisconsin Cheese Curds, and a Whole Giant Dill Pickle

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Spicy Pickle Vodka

3.17 cup (750 ml) Vodka

1.06 cup (250 ml) Pickle Juice

1 tsp Red pepper flakes

1 tsp Dill Weed

House Made Bloody Mary Mix

2 1/8 cup (500 ml) Tomato Juice

1/4 cup (60 ml) ReaLemon lemon juice

2 tbs Original Worcestershire Sauce

1 tbs Hot sauce

1 tsp Celery Salt

1 tsp black pepper

1 tbs Horseradish

Dill Pickle Bone-In Wings

12 pieces Chicken wings

1.01 cup (240 ml) Pickle Juice (for marinating)

1 cup Flour

1 tsp Cayenne pepper

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

2 cups Vegetable Oil (for frying)

Fried Pickles

2 cups Pickle Slices

1 cup Cornmeal

1 cup Buttermilk

1 tsp Celtic sea salt

2 cups Vegetable Oil (for frying)

Wisconsin Cheese Curds

2 cups Cheese Curds

1 cup Flour

1 piece Egg

1 cup Milk

1 cup Bread Crumbs

2 cups Vegetable Oil (for frying)

Garnishes

1 piece Whole Dill Pickle

Method

Spicy Pickle Vodka Preparation

Mix Spicy Pickle Vodka

In a large jar, combine vodka, pickle juice, red pepper flakes, and dill weed. Stir well to combine. Seal and refrigerate for at least 2 hours or overnight for the best flavor.

House Made Bloody Mary Mix

Prepare Bloody Mary Mix

In a large bowl, mix together tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and horseradish. Stir well and refrigerate until ready to use.

Dill Pickle Bone-In Wings

Marinate Wings

Place chicken wings in a bowl and cover with pickle juice. Marinate for at least 2 hours in the refrigerator.

Prepare Wings for Frying

In a separate bowl, combine flour, cayenne pepper, garlic powder, and salt. Remove wings from marinade and pat dry. Dredge wings in the flour mixture until fully coated.

Fry Wings

In a large frying pan, heat vegetable oil over medium-high heat. Fry wings in batches for about 8-10 minutes until golden brown and fully cooked. Drain on paper towels.

Fried Pickles

Batter the Pickles

Dip pickle slices in buttermilk, then dredge in cornmeal mixed with salt until fully coated.

Fry Pickles

In a large frying pan, heat vegetable oil over medium-high heat. Fry pickles in batches for about 3-4 minutes until golden brown. Drain on paper towels.

Wisconsin Cheese Curds

Prepare Cheese Curds

In a bowl, whisk together egg and milk. In another bowl, place flour and in a third bowl, place bread crumbs. Dip cheese curds first in flour, then in egg mixture, and finally in breadcrumbs until fully coated.

Fry Cheese Curds

In a large frying pan, heat vegetable oil over medium-high heat. Fry cheese curds in batches for about 2-3 minutes until golden brown. Drain on paper towels.

Assembly

Assemble the Dill Breaker

In a tall glass, combine spicy pickle vodka and a generous amount of bloody mary mix. Stir well. Top with fried wings, fried pickles, cheese curds, and garnish with a whole dill pickle.