Crispy, golden, and tangy, these copycat Texas Roadhouse fried pickles are coated in a seasoned flour and cornstarch mixture, then fried until crunchy and delicious. Served with creamy ranch, they make an easy appetizer, snack, or game-day favorite.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 jar (16 ounces) dill pickle chips, drained
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon dried dill, optional
1 large egg
3/4 cup buttermilk
1 teaspoon hot sauce, optional
4 cups vegetable, canola, or peanut oil, for frying
Ranch dressing, for serving
Instructions
Drain the pickle chips thoroughly and pat them dry with paper towels. Removing excess moisture helps the coating stick and keeps the fried pickles crisp.
In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried dill.
In another bowl, whisk together the egg, buttermilk, and hot sauce.
Dip each pickle chip into the buttermilk mixture, allowing excess liquid to drip off.
Transfer the pickle to the seasoned flour mixture and coat both sides evenly. Gently press the flour onto the pickle.
Heat the frying oil in a deep, heavy-bottomed skillet or pot to 350°F.
Carefully add the coated pickle chips in small batches. Avoid overcrowding the pan.
Fry for about 2 to 3 minutes per side, or until golden brown and crisp.
Remove the fried pickles with a slotted spoon and place them on a wire rack to drain excess oil.
Serve immediately with ranch dressing, spicy ranch, or another favorite dipping sauce.
Notes
Pat the pickle slices very dry before coating for the crispiest results.
Keep the oil close to 350°F for even browning and a crunchy coating.
Fry in small batches to prevent the oil temperature from dropping.
Cornstarch helps create a lighter and crispier crust.
For extra crunch, dip the pickles in the buttermilk and flour mixture twice.
Cayenne pepper and hot sauce can be adjusted according to the preferred heat level.
Fried pickles are best served immediately while the coating is hot and crisp.
An air fryer can be used for reheating leftovers, although freshly fried pickles have the best texture.
