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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.
5 from 8 votes
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Course: Appetizer
Cuisine: American
Keyword: deep fried
Prep Time: 15 minutes
Cook Time: 5 minutes
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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