Crispy, tangy, and utterly addictive, fried pickles are one of the most iconic appetizers at Texas Roadhouse. The perfect blend of crunch and zesty flavor makes them an irresistible snack for any occasion. If you’ve ever dined at Texas Roadhouse, you know that their fried pickles have a signature taste that keeps you coming back for more. But what if you could recreate that same deliciousness in the comfort of your own kitchen?
This copycat Texas Roadhouse Fried Pickles recipe brings you the same golden, crispy exterior with a perfectly seasoned batter that complements the briny crunch of pickles. Whether you’re making them for a party, a game-day snack, or just to satisfy your craving, this recipe delivers authentic flavors that will impress your family and friends.
One of the best things about making these fried pickles at home is the ability to tweak the seasoning to your liking. You can go for a spicier kick, a more garlicky punch, or even experiment with different types of pickles to see which one works best for you.
Another great aspect of this recipe is that it requires simple pantry staples—flour, cornmeal, spices, and buttermilk—making it a budget-friendly snack that doesn’t compromise on taste. Plus, frying them at home means you can control the crispiness and ensure they’re fresh and hot when served.
Fried pickles are best enjoyed with a dipping sauce, and we’ve included an easy-to-make ranch dipping sauce that takes this snack to the next level. The creamy, herby ranch balances the tanginess of the pickles while adding a cool contrast to the crispy coating.
While deep-frying might seem intimidating, we’ll guide you through each step to ensure you get perfectly golden and crispy fried pickles every time. From choosing the right oil temperature to achieving the best batter consistency, this recipe guarantees restaurant-quality results.
If you’re a fan of Southern-style fried foods, this recipe is a must-try. Pair these fried pickles with a cold drink and your favorite dipping sauce for a satisfying snack that rivals the Texas Roadhouse classic. Let’s dive into this delicious recipe and bring the magic of Texas Roadhouse straight to your kitchen!
Servings
- Makes approximately 4 servings
Time
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
Ingredients
For the Fried Pickles:
- 1 cup dill pickle slices (drained and patted dry)
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- Vegetable oil (for frying)
For the Ranch Dipping Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon lemon juice
- Salt and black pepper, to taste
Instructions
- Prepare the Pickles: Drain the pickle slices and pat them dry with paper towels. This helps the batter stick better and prevents splattering when frying.
- Make the Batter: In a mixing bowl, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Prepare the Wet Mixture: In a separate bowl, whisk together the buttermilk and egg until well combined.
- Coat the Pickles: Dip each pickle slice into the buttermilk mixture, ensuring it’s fully coated. Then, dredge it in the flour mixture, pressing lightly so the coating adheres well. Place the coated pickles on a plate and let them rest for 10 minutes to help the coating set.
- Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375°F (190°C). If you don’t have a thermometer, test the oil by dropping a small amount of batter in—it should sizzle and rise to the top immediately.
- Fry the Pickles: Working in batches, fry the pickles for about 2-3 minutes, flipping them halfway through, until golden brown and crispy.
- Drain and Serve: Remove the fried pickles with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, mix together the mayonnaise, sour cream, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Stir well until smooth.
- Serve Immediately: Enjoy the fried pickles hot with the homemade ranch dipping sauce.
Tips
- Use chilled pickles for extra crispiness.
- Don’t overcrowd the frying pan; fry in batches to maintain an even temperature.
- Adjust the seasoning to your taste—add more spice or tweak the salt level.
- For an air-fryer version, lightly spray the battered pickles with oil and air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Summary
These copycat Texas Roadhouse fried pickles are perfectly crispy, tangy, and packed with flavor. With a well-seasoned batter and a creamy ranch dipping sauce, they make the ultimate appetizer or snack. Whether deep-fried or air-fried, they deliver restaurant-quality taste right at home.
Copycat Texas Roadhouse Fried Pickles Recipe
Ingredients
For the Fried Pickles:
- 1 cup dill pickle slices drained and patted dry
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for extra heat
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- Vegetable oil for frying
For the Ranch Dipping Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the Pickles: Drain the pickle slices and pat them dry with paper towels. This helps the batter stick better and prevents splattering when frying.
- Make the Batter: In a mixing bowl, whisk together the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Prepare the Wet Mixture: In a separate bowl, whisk together the buttermilk and egg until well combined.
- Coat the Pickles: Dip each pickle slice into the buttermilk mixture, ensuring it’s fully coated. Then, dredge it in the flour mixture, pressing lightly so the coating adheres well. Place the coated pickles on a plate and let them rest for 10 minutes to help the coating set.
- Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375°F (190°C). If you don’t have a thermometer, test the oil by dropping a small amount of batter in—it should sizzle and rise to the top immediately.
- Fry the Pickles: Working in batches, fry the pickles for about 2-3 minutes, flipping them halfway through, until golden brown and crispy.
- Drain and Serve: Remove the fried pickles with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, mix together the mayonnaise, sour cream, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Stir well until smooth.
- Serve Immediately: Enjoy the fried pickles hot with the homemade ranch dipping sauce.
Notes
- Use chilled pickles for extra crispiness.
- Don’t overcrowd the frying pan; fry in batches to maintain an even temperature.
- Adjust the seasoning to your taste—add more spice or tweak the salt level.
- For an air-fryer version, lightly spray the battered pickles with oil and air-fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.
