Copycat Texas Roadhouse Fried Pickles Recipe

I finally perfected my Fried Pickles Recipe that recreates the Texas Roadhouse favorite using simple pantry staples and one clever trick.

I can’t resist these Copycat Texas Roadhouse Fried Pickles. Gotta love fried pickles, right.

I was kinda doubtful the first time I tried to chase that crunchy, tangy bite from the restaurant, but wow it surprised me. A couple simple things like dill pickle slices and a touch of cornstarch bring that snap and keep the juice from turning everything soggy.

Its one of those appetizers that pulls you back for just one more, even when you tell yourself youre done. If you like bold, snackable bar food, this Fried Pickles will haunt your cravings.

Ingredients

• Very tart and crunchy, low calorie but very high in sodium and vinegar.
• Mostly carbs, some protein for structure, gives batter body but not very nutritious.
• Adds gritty crunch and corn sweetness, mostly carbs and a little fiber.
• Pure starch, makes batter extra crispy and light, no real nutrients.
• Bind the coating, add protein and richness, helps browning and flavor.
• Acidic buttermilk tenderizes, milk adds proteins and calcium, mild tang.
• High calorie frying fat, gives crisp texture, not heart healthy when reused.

Ingredient Quantities

• 1 (16 oz) jar dill pickle slices
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon cayenne pepper optional
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1/2 cup buttermilk or whole milk
• 2 to 3 cups vegetable oil

How to Make this

1. Drain the 16 oz jar of dill pickle slices and lay them out on paper towels, pat each slice really dry so the batter sticks better.

2. In a shallow bowl combine 1 cup all purpose flour, 1/2 cup yellow cornmeal, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 to 1/2 teaspoon cayenne pepper if you want heat, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper, whisk it up so it’s evenly mixed.

3. In another bowl beat 2 large eggs with 1/2 cup buttermilk or whole milk until smooth.

4. Set up a dredging station: dry flour mix in one bowl, egg wash in the next, and the flour mix again for a double coat. The double dip makes them extra crispy, dont skip it.

5. Heat 2 to 3 cups vegetable oil in a heavy pot or deep skillet over medium heat and bring to about 350 degrees F, use a thermometer if you have one so you dont overheat the oil.

6. Working in small batches so you dont overcrowd the oil, coat each pickle slice first in the flour mix, then in the egg wash, then back in the flour mix pressing lightly to help the coating stick.

7. Carefully lower coated pickles into the hot oil with tongs or a slotted spoon and fry until golden brown, about 1 1/2 to 3 minutes per side depending on thickness, flip if needed.

8. Remove fried pickles to a wire rack or paper towels to drain, season with a tiny extra pinch of salt while they’re still hot, that helps flavor them.

9. Keep cooked batches in a warm oven around 200 degrees F if making multiple batches so they stay crisp, and maintain the oil temperature between batches by letting it come back up to 350 F.

10. Serve hot, don’t let them sit too long or they’ll lose crisp, and enjoy.

Equipment Needed

1. Heavy bottomed pot or deep skillet for frying
2. Deep fry thermometer to keep the oil around 350 F
3. Tongs and a slotted spoon for lowering flipping and removing pickles
4. Three shallow bowls for the dry mix the egg wash and the second coat
5. Whisk and fork to mix dry ingredients and beat the eggs
6. Measuring cups and measuring spoons for accurate amounts
7. Wire cooling rack set over a baking sheet or paper towels to drain and keep crisp
8. Paper towels and a jar opener to dry the pickle slices before battering

FAQ

Copycat Texas Roadhouse Fried Pickles Recipe Substitutions and Variations

• All purpose flour: swap for a 1:1 gluten free flour blend (use same volume), or try rice flour for an extra crisp crust, or whole wheat pastry flour which will be a bit denser so you might need a touch more liquid.
• Cornstarch: replace with arrowroot powder or potato starch at a 1:1 ratio, both give a very crisp coating, arrowroot browns a little faster so watch the heat.
• Buttermilk or whole milk: use plain yogurt thinned with water (mix equal parts to make 1/2 cup), or make soured milk by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes, works great for the tang.
• Vegetable oil: use peanut oil or avocado oil for frying because they have a high smoke point, canola or sunflower oil also work, just use the same amount and be careful with peanut if anyone has allergies.

Pro Tips

1. Pat the pickles really dry and let them sit a minute on paper towels, the drier they are the better the batter will stick and you wont get soggy bites.

2. Do the double coat and press the second layer into the edges, then let the coated slices rest in the fridge for 5 to 10 minutes so the crust firms up before frying, that little wait saves you from lost coating.

3. Keep your oil steady around 350 F and fry in small batches, dont overcrowd the pot or the temp will drop and youll get greasy pickles. Use a heavy pot so temp swings are smaller.

4. Drain on a wire rack, sprinkle a tiny bit of salt while theyre still hot, and serve with a quick dip made by mixing some pickle juice into ranch or mayo for extra tang.