Better Than Texas Roadhouse Fried Pickles Recipe
Our fried pickles have a delicious crispy coating like what you expect from fried chicken. It makes the perfect appetizer or game day snack.
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Servings: 5
Ingredients
Fried Pickles
- 2 cups Flour
- 1/4 cup Corn starch
- 2 tbsp Cajun seasoning (homemade or store-bought)
- 1/2 tsp Black pepper
- 2 Large eggs
- 2 cups Sliced dill pickles
- Vegetable oil for frying
Cajun Dipping Sauce
- 1/4 cup Mayo
- 1 tbsp Ketchup
- 2 tbsp Horseradish
- 1/4 tsp Cajun Seasoning
- Pinch Salt and Pepper
Ranch
- 1/4 cup Mayo
- Pinch Salt and Pepper
- 1/4 cup Sour Cream
- 1/4 + 2 tbsp Buttermilk
- 1/2 tbsp Fresh Dill
- 1/8 tsp Onion Powder
- 1/2 tsp Dried Chives
- 1/2 tbsp Fresh Parsley
- 1/4 tsp Garlic Powder
Instructions
Fried Pickles
- Fill a large dutch oven with about 2 inches of oil and preheat until it reaches 375 degrees.
- In a large bowl mix the flour, corn starch, cajun seasoning, and black pepper. In a medium bowl lightly whisk the eggs to break them up.
- Drain the pickles. Then put about a ⅓ of the pickles into the flour mixture, toss to coat, and using a spider shake off any excess. Then add them into the egg mixture and completely coat. Finally, toss them back into the flour mixture and place them on a cookie sheet lined with foil until you finish with that amount.
- Add the ⅓ of the coated pickles into the hot oil, and fry for 4-5 minutes or until golden brown. Repeat until all pickles have been coated and cooked.
- Place the cooked pickles on a cooling rack lined with a paper towel. Serve with the dipping sauces and enjoy!
Cajun Dipping Sauce
- In a small bowl mix add the mayo, ketchup, horseradish, cajun seasoning, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
Ranch
- In a small bowl mix the mayo, sour cream, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
Notes
- I didn’t add salt to the flour or egg mixture since there is a lot of salt in the pickles and the cajun seasoning.
- It’s best to make the sauces ahead of time to allow the flavors to marry. The longer they sit, the better they taste.
- If you like a thicker ranch, you can omit the extra two tablespoons of buttermilk. However, we like a thinner ranch.
- You can reheat these in a convection oven at 400 degrees for 5-6 minutes. Or an air fryer at 400 degrees for 2-3 minutes.
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