Texas Roadhouse Fried Pickles Recipe

Introduction

Texas Roadhouse Fried Pickles are a crispy, flavorful snack perfect for any occasion. These golden-brown fried pickles come with a spicy Cajun seasoning and a creamy dipping sauce that makes every bite irresistible.

Ingredients

• 25 sliced dill pickles (drained)
• 1/2 cup flour
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• Vegetable oil (for frying)
• Kosher salt (for serving)
• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon horseradish
• 1/4 teaspoon Cajun seasoning (for sauce)

Instructions

1. Step 1: In a small bowl, mix together the mayonnaise, ketchup, horseradish, and 1/4 teaspoon Cajun seasoning to create the dipping sauce. Refrigerate until ready to serve.
2. Step 2: In a separate bowl, combine the flour, 2 teaspoons Cajun seasoning, dried oregano, dried basil, and cayenne pepper. Toss the drained pickle slices in the flour mixture until they’re fully coated.
3. Step 3: Pour about 2 ounces of vegetable oil into a small saucepan and heat over medium until it reaches 375°F (190°C).
4. Step 4: Carefully place the coated pickles into the hot oil. Fry for 2-3 minutes on each side, or until they turn golden brown and crispy.
5. Step 5: Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels. Let them cool slightly—they will be hot.
6. Step 6: Sprinkle the fried pickles lightly with kosher salt to enhance the flavor and crispness. Serve warm with the prepared dipping sauce.

Tips & Variations

• For extra crunch, double-dip the pickles by coating them in the flour mixture, then dipping in beaten egg, and coating again before frying.
• Use a thermometer to maintain the oil temperature at 375°F to avoid greasy fried pickles.
• Try swapping out the cayenne pepper for smoked paprika to add a smoky flavor.
• Serve with ranch or blue cheese dressing as an alternative dipping sauce.

Storage

Store any leftover fried pickles in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 375°F oven for 8-10 minutes to help restore their crispiness. Avoid microwaving, as that can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pickles instead of jarred dill pickles?

While fresh pickles can be used, jarred dill pickles are preferred because they are already brined and have a consistent texture that crisps well when fried.

What if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in equal parts to mimic Cajun seasoning flavors.

Texas Roadhouse Fried Pickles Recipe

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★★★★★

4.8 from 91 reviews

Experience the bold flavors of Texas Roadhouse with these crispy, golden fried pickles coated in a spicy Cajun flour mixture and served with a tangy homemade dipping sauce. Perfect as a snack or appetizer, these fried pickles bring a satisfying crunch and zesty kick to your table.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 4 as an appetizer 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American, Southern

Ingredients

Scale 1x2x3x

Fried Pickles

• 25 Sliced Dill Pickles (drained)
• 1/2 cup Flour
• 2 teaspoons Cajun Seasoning
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Cayenne Pepper
• Vegetable Oil (For Frying, about 2 oz)
• Kosher Salt (for serving)

Dipping Sauce

• 1/4 cup Mayonnaise
• 1 Tablespoon Ketchup
• 1 Tablespoon Horseradish
• 1/4 teaspoon Cajun Seasoning

Instructions

1. Prepare the Dipping Sauce: Mix together the mayonnaise, ketchup, horseradish, and 1/4 teaspoon of Cajun seasoning in a small bowl. Refrigerate the sauce until ready to serve to allow the flavors to meld.
2. Mix the Flour Coating: In a separate bowl, combine the flour, 2 teaspoons Cajun seasoning, dried oregano, dried basil, and cayenne pepper. This mixture will give the fried pickles a flavorful and spicy crust.
3. Coat the Pickles: Drain the sliced dill pickles thoroughly to reduce excess moisture, then coat each slice evenly with the seasoned flour mixture, ensuring a good coverage for maximum crispiness.
4. Heat the Oil: Pour about 2 ounces of vegetable oil into a small saucepan. Heat it over medium heat until the oil reaches 375°F (190°C), the ideal temperature for frying to achieve a crunchy exterior without absorbing excess oil.
5. Fry the Pickles: Carefully place the coated pickle slices into the hot oil. Fry each side for approximately 2-3 minutes until they turn a golden brown color, indicating perfect crispness.
6. Drain and Season: Remove the fried pickles from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle kosher salt over the pickles to enhance flavor and maintain crispness.
7. Serve: Arrange the fried pickles on a serving platter alongside the chilled dipping sauce. Enjoy immediately for the best texture and flavor.

Notes

• Be sure to drain the pickles well before coating to prevent sogginess.
• Maintaining the oil temperature at 375°F is key for achieving a crispy texture without greasy pickles.
• Use a slotted spoon to safely remove pickles from the hot oil and avoid breaking the crust.
• Cajun seasoning can be adjusted to taste for more or less heat.
• Leftover fried pickles are best eaten fresh but can be briefly reheated in an oven for crispness.

Keywords: fried pickles, Texas Roadhouse, appetizer, Cajun seasoning, dipping sauce, crispy pickles, Southern cuisine