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Copycat Texas Roadhouse Fried Pickles Recipe

A tall stack of golden brown, crispy Fried Pickles served on a white plate next to a small ramekin of white dipping sauce.
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Make crispy, tangy fried pickles at home that taste just like the restaurant favorite. This recipe delivers crunchy dill pickle chips perfect for game day snacks or parties.

Ingredients

Scale
  • 1 (24 ounce) jar dill pickle chips, drained and patted very dry
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 large egg
  • 1/2 cup milk
  • Vegetable oil, for frying
  • Ranch dipping sauce, for serving

Instructions

  1. Drain the dill pickle chips thoroughly. Place them between several layers of paper towels and press firmly to remove as much moisture as possible. Excess moisture prevents crispiness.
  2. In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, cayenne pepper, paprika, oregano, and thyme. This is your dry coating mixture.
  3. In a separate shallow bowl, whisk together the egg and milk until combined. This is your wet mixture.
  4. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  5. Take a small handful of dried pickle chips and dredge them first in the flour mixture, shaking off any excess.
  6. Dip the floured pickles into the egg and milk mixture, allowing excess liquid to drip off.
  7. Return the wet pickles to the flour mixture and press firmly to coat them completely with a thick layer of breading. Place the coated pickles on a wire rack while you finish the rest.
  8. Carefully drop the breaded pickles into the hot oil in small batches, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature.
  9. Fry for 2 to 3 minutes, turning occasionally, until the coating is golden brown and crispy.
  10. Remove the fried pickles with a slotted spoon and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with extra salt if desired.
  11. Serve the crispy fried pickles immediately with your favorite ranch dipping sauce.

Notes

  • For the best results, chill the coated pickles on a baking sheet in the freezer for 15 minutes before frying. This helps the coating adhere better.
  • If you prefer an air fryer fried pickles method, toss the coated pickles lightly with cooking spray and air fry at 380 degrees Fahrenheit for 8 to 10 minutes, shaking halfway through, until golden.
  • You can substitute pickle spears for chips, but adjust the frying time slightly.

Nutrition

Find it online: https://cutcooktaste.com/fried-pickles-recipe-copycat-crispy/