Copycat Texas Roadhouse Fried Pickles Recipe

I can never resist these crispy, tangy Copycat Texas Roadhouse Fried Pickles, especially with that crave-worthy crunch in every bite. One plate disappears fast, and I’m always left wanting just one more.

Gotta love fried pickles. I mean, these Copycat Texas Roadhouse Fried Pickles hit every salty, crunchy, tangy button I’ve got.

I’m obsessed with that crackly coating wrapped around dill pickle slices, especially when I dunk them straight into ranch dressing and pretend I’m sharing. But honestly?

I’m not great at sharing these. They’ve got that loud, snacky bite that makes me keep reaching back for “just one more” until the plate is basically gone.

And the crunch. So good.

I love them as a party appetizer, a sidekick for burgers, or just because my craving said so today.

Ingredients

• Dill pickles bring that salty, tangy bite you’re actually here for.
• Flour helps the coating grab on and turn crisp.
• Cornmeal adds that gritty crunch, kind of like restaurant-style magic.
• Baking powder keeps the breading lighter, not weirdly heavy.
• Kosher salt wakes everything up, because bland fried pickles are sad.
• Smoked paprika gives a little campfire vibe without being too much.
• Garlic powder adds savory flavor that makes you keep snacking.
• Onion powder brings quiet backup flavor, basically the best sidekick.
• Cayenne gives a tiny kick, not a full meltdown.
• Black pepper adds bite and keeps the coating from tasting flat.
• Eggs help everything stick, so the crunch doesn’t slide off.
• Buttermilk makes the coating richer and a little tangy.
• Vegetable oil gets them golden, crispy, and dangerously snackable.
• Plus ranch is the cool, creamy dip everyone expects.

Ingredient Quantities

• 24 ounce jar dill pickle slices, drained
• 1 1/4 cups all purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 cup buttermilk or whole milk
• About 4 cups vegetable oil for frying
• Optional for dipping: 1/2 cup ranch dressing

How to Make this

1. Remove pickle slices from jar and drain well in a colander; pat dry with paper towels to remove excess liquid.

2. In a large shallow bowl whisk together 1 1/4 cups all purpose flour, 1 cup yellow cornmeal, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon freshly ground black pepper.

3. In a second bowl beat 2 large eggs and whisk in 1 cup buttermilk or whole milk until combined.

4. Heat about 4 cups vegetable oil in a deep heavy pot or deep fryer to 350°F (175°C); use a thermometer to maintain temperature.

5. Working in batches, dredge pickle slices first in the dry mixture, shaking off excess, then dip into the egg and milk mixture, and finally toss again in the dry mixture for a crisp double coating.

6. Carefully place coated pickles into the hot oil, making sure not to overcrowd the pot, and fry for 2 to 3 minutes per batch or until golden brown and crispy.

7. Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain; season immediately with a pinch of extra kosher salt if desired.

8. Repeat coating and frying with remaining pickles, keeping oil around 350°F between batches.

9. Let fried pickles rest 1 to 2 minutes to crisp up, then serve hot with optional 1/2 cup ranch dressing for dipping.

Equipment Needed

1. Large shallow bowls (two)
2. Colander and paper towels
3. Deep heavy pot or deep fryer with lid
4. Candy or frying thermometer
5. Slotted spoon or spider strainer
6. Wire rack and baking sheet (or paper towels)
7. Whisk and mixing spoon
8. Tongs or slotted spatula

FAQ

Copycat Texas Roadhouse Fried Pickles Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour for nuttier flavor, a 1-to-1 gluten free all purpose flour blend for GF cooking, or rice flour for an extra light, crisp crust
• Yellow cornmeal: use medium-ground polenta, fine cornmeal, or substitute with panko breadcrumbs for a very crunchy texture
• Buttermilk or whole milk: make cultured buttermilk by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk and resting 5 minutes, or use plain yogurt thinned with a little water
• Vegetable oil for frying: use canola oil, peanut oil, or sunflower oil, all of which tolerate high heat and give neutral flavor

Pro Tips

1. Drying is everything: after draining, pat each slice thoroughly and let them air on a wire rack for 5 minutes before coating. Any excess moisture will make the batter soggy and cause oil splatter.

2. Keep the batter and coating separate and cold: chill the egg-and-milk mixture for 10 minutes and keep the dry mix at room temp. Cold wet coating hitting hot oil gives a brighter, crisper crust that holds up longer.

3. Fry in small batches and watch the thermometer: overcrowding drops the oil temperature and yields greasy pickles. Aim to return to about 350 F before each new batch so the coating crisps quickly in 2 to 3 minutes.

4. Double-duty seasoning: add a pinch of extra salt right after frying, while the crust is still hot, and mix a little of the dry coating into your ranch for a pickle-forward dip with more depth.