Texas Roadhouse Fried Pickles Recipe Guide

Texas Roadhouse Fried Pickles are a popular appetizer known for their crispy, tangy, and flavorful bite. Made from thinly sliced dill pickles, they are hand-battered in a seasoned coating and deep-fried to a golden brown.

The result is a crunchy exterior that perfectly complements the juicy, zesty pickle inside. Served hot and fresh, these fried pickles come with a side of creamy ranch dressing or Cajun horseradish sauce for dipping, adding a cool and zesty contrast to the crispy texture. This fan-favorite appetizer is perfect for sharing and delivers a satisfying combination of crunch, saltiness, and bold flavor.

Texas Roadhouse Fried Pickles Recipe

This step-by-step guide will help you recreate the famous Texas Roadhouse Fried Pickles at home. These crispy, tangy, and perfectly seasoned pickles are easy to make and great for sharing!

Ingredients:

For the Pickles:

• 1 jar (16 oz) dill pickle chips (or sliced pickles)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust for spice level)
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon baking powder (for crispiness)
• ½ cup buttermilk
• 1 large egg
• 1 cup cornmeal (optional, for extra crunch)
• Vegetable oil (for frying)

For the Dipping Sauce:

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon prepared horseradish
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon lemon juice
• Salt & pepper to taste

Step-by-Step Instructions:

Step 1: Prepare the Pickles

1. Open the jar of dill pickle chips and drain them completely.
2. Lay the pickles on a paper towel-lined plate and pat them dry with another paper towel. Removing excess moisture is crucial for a crispy coating.
3. Let them sit for about 10 minutes to remove more moisture while you prepare the batter.

Step 2: Make the Dipping Sauce

1. In a small bowl, mix together:
   • ½ cup mayonnaise
   • 2 tablespoons ketchup
   • 1 teaspoon horseradish
   • ½ teaspoon each of paprika, garlic powder, and cayenne pepper
   • 1 teaspoon lemon juice
   • Salt and pepper to taste
2. Stir well until smooth, then cover and refrigerate while making the pickles.

Step 3: Heat the Oil

1. Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot.
2. Heat the oil to 350°F (175°C) using a kitchen thermometer. If you don’t have one, test by dropping a small bit of flour into the oil—if it sizzles immediately, the oil is ready.

Step 4: Prepare the Breading Station

1. In a shallow bowl, whisk together the dry ingredients:
   • 1 cup flour
   • 1 teaspoon each of paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt
   • ½ teaspoon each of dried oregano and baking powder
   • 1 cup cornmeal (optional, for extra crunch)
2. In a separate bowl, whisk together:
   • ½ cup buttermilk
   • 1 large egg

Step 5: Coat the Pickles

1. Working in small batches, dip the pickles into the buttermilk mixture, ensuring they are fully coated.
2. Transfer the wet pickles into the flour mixture, tossing them to coat completely. Press gently to ensure the breading sticks well.
3. Shake off any excess flour before frying.

Step 6: Fry the Pickles

1. Carefully place a few coated pickles into the hot oil using tongs. Do not overcrowd the pan.
2. Fry for about 2-3 minutes, flipping halfway, until they turn golden brown and crispy.
3. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
4. Repeat with the remaining pickles, allowing the oil to return to 350°F between batches.

Step 7: Serve and Enjoy!

1. Transfer the crispy fried pickles to a serving platter.
2. Serve immediately with the homemade dipping sauce on the side.
3. Enjoy the crispy, tangy, and flavorful Texas Roadhouse-style fried pickles!

Pro Tips for Perfect Fried Pickles:

✅ Dry the pickles well – Excess moisture can make the coating soggy.
✅ Use buttermilk for flavor & texture – It helps the breading stick better.
✅ Fry in small batches – Overcrowding lowers oil temperature and results in greasy pickles.
✅ Keep oil at 350°F – Too hot, and the outside burns; too cool, and they get oily.
✅ Eat fresh – Fried pickles taste best when served immediately!

Fried Pickles Recipe

Fried pickles are a delicious Southern appetizer that's become popular nationwide. They are crunchy, tangy, and flavorful, making them a perfect snack or starter. Traditionally served with ranch dressing, they offer a delightful contrast of textures and tastes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Snack

Cuisine Southern American

Servings 4 people

Calories 250 kcal

Equipment

• Deep fryer or large heavy-bottomed pot
• Slotted spoon or tongs
• Paper towels
• Large mixing bowl
• Whisk
• Baking sheet
• Cooling rack

Ingredients

  

• 1 cup dill pickle slices
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon buttermilk
• Vegetable oil (for frying)

Instructions

 

• Preparation: Heat oil in a deep fryer or large pot to 375°F (190°C).
• Dry Pickles: Pat the pickle slices dry with paper towels to remove excess moisture.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
• Coat Pickles: Dip the pickle slices in buttermilk, then dredge them in the seasoned flour mixture, making sure they are well coated.
• Fry Pickles: Carefully place the coated pickles in the hot oil using a slotted spoon or tongs. Fry in batches to avoid overcrowding, for about 2-3 minutes or until golden brown and crispy.
• Drain: Remove the fried pickles and place them on a baking sheet lined with paper towels to drain excess oil.
• Serve: Transfer to a cooling rack for a minute to maintain crispiness. Serve hot with ranch dressing or your favorite dipping sauce.

Notes

Tips/Notes

• Dry the Pickles: Ensuring the pickles are dry before coating helps the batter stick better and results in a crispier finish.
• Temperature Control: Maintain the oil temperature at 375°F. Too low, and the pickles will be greasy; too high, and they might burn.
• Seasonings: Adjust the seasoning in the flour mixture to your taste. Add more cayenne for extra spice.
• Alternative Coatings: For a different texture, try using panko breadcrumbs instead of flour.
• Dipping Sauce: Ranch is classic, but spicy aioli or blue cheese dressing are great alternatives.

Enjoy these crispy, tangy fried pickles as a tasty treat or appetizer!