Texas Roadhouse Fried Pickles

Last Tuesday, Emily and I were supposed to meet friends at Texas Roadhouse for dinner. We got there super early (like, embarrassingly early), and while we waited, we ordered their fried pickles. I'm not kidding when I say we demolished the entire basket before anyone else even arrived! Emily looked at me and said, "Mom, we need to figure out how to make these at home." Challenge accepted.

Here's the thing about Texas Roadhouse fried pickles – they're tangy, crispy, and have this perfect spice that makes you reach for just one more. And then another. And before you know it, they're gone and you're contemplating ordering a second basket (been there, done that).

So I spent the next week testing this recipe until I got it just right. The secret? That cajun seasoning mixed with the herbs creates the exact flavor profile I was chasing. Plus, making these at home means I can fry them fresh whenever I want without waiting for a table at a busy restaurant.

If you're looking for more game day appetizers to pair with these, you'll want to check out my bacon wrapped jalapeño poppers – they're always a hit at our house.

Jump to:

• Why You'll Love These Fried Pickles
• Ingredients For Texas Roadhouse Fried Pickles
• How To Make Texas Roadhouse Fried Pickles
• Storage And Reheating Tips
• Tips And Variations For Perfect Fried Pickles
• Frequently Asked Questions About Fried Pickles
• Recipes You May Like
• Time To Get Frying
• Texas Roadhouse Fried Pickles

Why You'll Love These Fried Pickles

• Ready in 15 minutes – Seriously, from start to finish, you're looking at about 15 minutes total. That's faster than driving to the restaurant!
• Restaurant-quality crunch – That golden, crispy coating stays crunchy even after they cool down a bit
• Perfectly seasoned – The cajun spices with oregano and basil give these so much more flavor than plain fried pickles
• Amazing dipping sauce – The horseradish mayo combo is DA BOMB and tastes just like what they serve at the restaurant
• Budget-friendly – A jar of pickles costs way less than ordering appetizers out
• Crowd-pleaser – I've never met anyone who didn't love these (and I've served them to some picky eaters)

Ingredients For Texas Roadhouse Fried Pickles

For the Pickles:

• 25 sliced dill pickles (drained really well)
• ½ cup flour
• 2 teaspoons cajun seasoning
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon cayenne pepper (adjust if you don't like heat)
• Vegetable oil for frying
• Kosher salt for serving

For the Dipping Sauce:

• ¼ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon horseradish
• ¼ teaspoon cajun seasoning

I always use regular dill pickle chips from the grocery store. Don't get fancy with bread and butter pickles or anything sweet – trust me on this one. I learned that lesson the hard way when I tried to get creative!

How To Make Texas Roadhouse Fried Pickles

Make The Dipping Sauce First

1. Mix together the mayonnaise, ketchup, horseradish, and cajun seasoning in a small bowl.
2. Cover and refrigerate while you make the pickles so the flavors can blend together.

Prepare The Pickles

3. Take your pickle slices out of the jar and drain them completely. I actually pat them dry with paper towels because excess moisture will make your coating soggy.
4. In a shallow dish, whisk together the flour, cajun seasoning, oregano, basil, and cayenne pepper until everything is well combined.
5. Toss each pickle slice in the flour mixture, making sure it's completely coated on both sides.

Fry The Pickles

6. Pour about 2 inches of vegetable oil into a small saucepan and heat it over medium heat until it reaches 375°F. Use a thermometer if you have one – getting the temperature right makes a huge difference!
7. Working in small batches (don't overcrowd the pan or the temperature will drop), carefully place the coated pickles into the hot oil.
8. Fry for 2-3 minutes per side until they're golden brown and crispy. They should look gorgeous and smell amazing.
9. Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels. This drains off the excess oil.
10. While they're still hot, sprinkle kosher salt over the top. This step is important because it helps keep them crispy!
11. Serve immediately with your dipping sauce and watch them disappear.

The first time I made these, I skipped the salt step and they got soft faster. Now I never forget it!

Storage And Reheating Tips

Store any leftover fried pickles in an airtight container in the refrigerator for up to 5 days. I'll be honest though – they're best fresh. When you refrigerate them, they lose that crispy texture and get a bit soft.

To reheat and restore some crispiness, you have two options. You can heat about an inch of oil in a pan and fry them again for about 1 minute per side. Or pop them in a 400°F oven for 5 minutes. The oil method works better, but the oven is easier when I don't want to deal with frying again.

Emily actually prefers eating the leftovers cold straight from the fridge. Who talks like that at my age??? But hey, to each their own!

Tips And Variations For Perfect Fried Pickles

Want to make these in an air fryer? Place the coated pickles in a single layer in your air fryer basket and spray them lightly with cooking spray. Air fry at 400°F for 8-10 minutes, flipping halfway through. They won't be quite as crispy as the fried version, but they're still really good and way less messy.

Spice level got you worried? The cayenne pepper adds a nice kick but it's not overwhelming. If you're cooking for kids or people who don't like heat at all, just leave it out completely. The pickles will still taste great with just the cajun seasoning and herbs.

Make it a ranch dressing situation. Some people (including my neighbor who refuses to eat horseradish) prefer ranch dressing as a dipping sauce. Mix ½ cup of ranch with a teaspoon of cajun seasoning for a quick alternative.

Double the batch for parties. This recipe makes enough for about 6 people as an appetizer, but at parties? They go so fast. I usually triple the recipe and keep frying batches throughout the event.

Don't skip patting the pickles dry. I can't stress this enough. Wet pickles = soggy coating. Take the extra minute to dry them off properly. It makes all the difference between okay fried pickles and restaurant-quality ones.

Have you ever tried making these with pickle spears instead of chips? I did once and they took longer to cook through. Stick with the chips unless you want to stand at the stove forever.

Frequently Asked Questions About Fried Pickles

Recipes You May Like

• Bacon Wrapped Jalapeño Poppers – Another addictive appetizer that's spicy, creamy, and wrapped in bacon. These disappear even faster than the pickles at my house!
• Seven Layer Taco Dip – When you need a crowd-pleasing dip for game day, this one never fails. It pairs really well with these fried pickles on an appetizer spread.
• Boneless Buffalo Wings – If you're doing a full appetizer night, add these to the menu. The spicy, tangy flavors go great with the pickles.

Time To Get Frying

These Texas Roadhouse fried pickles bring that restaurant experience right to your kitchen without the wait time or the bill. The crispy coating, the tangy pickle, and that perfect spice blend – it all comes together in about 15 minutes.

I make these at least twice a month now, and every single time, people ask for the recipe. There's just something about hot, crispy, salty fried pickles with that creamy dipping sauce that hits differently than regular appetizers.

Give them a try next time you're having people over or when you just want a fun snack. And definitely save this recipe to your Pinterest board so you can find it again!