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Texas Roadhouse Fried Pickles Recipe with Ingredients

Texas Roadhouse Fried Pickles are a popular appetizer known for their crispy coating and tangy pickle flavor. They likely use dill pickle spears cut into bite-sized pieces. These pickle pieces are then dipped in a seasoned flour mixture, which might include Cajun seasoning for a bit of a kick, or a blend of paprika, garlic powder, onion powder, and cayenne pepper.

Next, they’re dunked in an egg wash for adhesion before getting a final dredge in the seasoned flour again for a double coat. This double coating creates a thicker, more substantial crust. Finally, they’re fried in hot oil until golden brown and crispy. The result? A perfect textural contrast between the hot, crispy exterior and the cool, tangy pickle interior. These fried pickles are typically served hot with a dipping sauce, like ranch dressing or ketchup, for added flavor.

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Texas Roadhouse Fried Pickles

Texas Roadhouse Fried Pickles Recipe

Here’s a recipe for Texas Roadhouse-inspired Fried Pickles:


  • For the Pickles:
    • 1 jar (24 oz) dill pickle spears, drained and patted dry
  • For the Coating:
    • 1 ½ cups all-purpose flour
    • 1 teaspoon Cajun seasoning (or paprika, garlic powder, onion powder, and cayenne pepper to taste)
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried basil
    • ¼ teaspoon cayenne pepper (optional, for extra heat)
    • 2 large eggs, beaten
    • 1 cup milk
  • For Frying:
    • Vegetable oil for frying


  1. Prepare the Pickles: Cut the pickle spears into bite-sized pieces, about ½ inch thick.
  2. Seasoned Flour: In a shallow bowl or dish, whisk together the flour, Cajun seasoning (or your spice blend), oregano, basil, and cayenne pepper (if using).
  3. Egg Wash: In another shallow bowl, whisk together the eggs and milk.
  4. Heating the Oil: Heat enough vegetable oil in a large pot or Dutch oven to 350°F (175°C).
  5. Double Coating (Optional): For an extra crispy coating, you can dredge the pickles in the seasoned flour first, then dip them in the egg wash, and then coat them again in the seasoned flour.
  6. Frying the Pickles: Carefully add the pickles (a few at a time) to the hot oil. Don’t overcrowd the pot, as this can lower the oil temperature and make the pickles greasy.
  7. Cooking Time: Fry the pickles for 1-2 minutes per side, or until golden brown and crispy.
  8. Drain and Serve: Remove the pickles from the oil with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season with a pinch of salt (optional) and serve immediately with your favorite dipping sauce.


  • Use a thermometer to monitor the oil temperature. If the oil is too hot, the pickles will burn on the outside before they are cooked through. If the oil is not hot enough, the pickles will be greasy.
  • Don’t overcrowd the pot when frying. This will lower the oil temperature and make the pickles soggy.
  • You can experiment with different dipping sauces, like ranch dressing, ketchup, or a spicy mayonnaise.
  • Leftover fried pickles can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose some of their crispness.

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