Go Back

Copycat Texas Roadhouse Fried Pickles Recipe

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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 4

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.