There’s something oddly satisfying about a fried pickle. Maybe it’s the crunch that comes right before the briny twang, or that fleeting moment when it’s still hot enough to sting your fingertips just a bit. But when Applebee’s dropped their Crispy Pickle Fries, I swear it brought back this weirdly specific memory: being at a high school football game, juggling a basket of fried pickles with ranch while yelling at the ref like it mattered. The salt, the grease, the cold air, it all lived in that bite.
These copycat Applebee’s Crispy Pickle Fries capture that exact bar-snack comfort. They’re slim, crunchy, and zippy with a chile-lime Tajín kick, just like the ones on the Applebee’s Ultimate Trio lineup. But the real surprise? That creamy, spicy Mexi-ranch dip on the side. It’s the kind of sauce that makes you run out of fries way before you run out of dip.
This homemade version uses everyday ingredients, comes together in under 30 minutes, and nails that bold, crispy-fried flavor, no deep fryer required. Perfect for game day, movie night, or when you need a snack with serious attitude.
Table of Contents
How to make Copycat Applebee’s Crispy Pickle Fries
Start with dill sandwich stackers or spears, sliced into slim fry-shaped batons. Pat them dry like your life depends on it. Batter is a light blend of flour, cornmeal, rice flour, and spices that nod toward Applebee’s probable supplier blend. Fry once to set, then again for that signature crisp. Finish hot with a dusting of Tajín, and dunk generously into homemade Mexi-ranch.
Nutrition Facts (per serving, approx.)
- Calories: 390
- Total Fat: 26 g
- Saturated Fat: 4 g
- Carbs: 31 g
- Sugars: 3 g
- Protein: 3 g
- Sodium: 1240 mg
(Note: Sauce not included in this estimate.)
Ingredients (4 servings)
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 4
For the pickle fries
- 450 g dill pickle stackers or spears, cut into slim fry shapes
- 60 g all-purpose flour
- 40 g fine yellow cornmeal
- 20 g rice flour (or cornstarch)
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp dried dill
- ½ tsp paprika
- ¼ tsp white pepper
- ½ tsp salt
- 1 tsp sugar
- 240 ml cold club soda or light beer
- Neutral oil for frying (canola or vegetable)
- 1½ tsp Tajín seasoning (or to taste)
For the Mexi-ranch dip
- 120 ml ranch dressing
- 2 tbsp mayonnaise
- 1 tbsp buttermilk
- 1½ tsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp chile powder
- ¼ tsp smoked paprika
- ½ to 1 tsp sriracha
- 1 tbsp chopped fresh cilantro
- Pinch of garlic and onion powder
- Salt to taste
Tools You’ll Need
- Large pot or deep fryer
- Thermometer (for oil)
- Paper towels + wire rack
- Mixing bowls
- Whisk
- Tongs or slotted spoon
Instructions
Step 1: Make the Mexi-ranch
In a bowl, whisk together ranch, mayo, buttermilk, lime juice, cumin, chile powder, paprika, sriracha, cilantro, and a small pinch each of garlic and onion powder. Taste and adjust heat or salt. Chill while you fry, it gets better as it rests.
Step 2: Prep the pickles
Slice the pickles into slim batons. Lay them out on a paper towel-lined tray and blot thoroughly on all sides. This step is everything, too much moisture will kill your crisp.
Step 3: Mix the batter
In a mixing bowl, combine flour, cornmeal, rice flour, mustard powder, garlic, onion, dill, paprika, white pepper, salt, and sugar. Slowly whisk in club soda or beer until you get a smooth, light batter. It should coat a spoon but drip freely.
Step 4: Heat your oil
In a heavy-bottomed pot or deep fryer, heat 5–7 cm of oil to 175–180°C. Line a tray with a rack and paper towels nearby.
Step 5: First fry
Dip pickles into the batter, let excess drip off, then drop gently into hot oil. Work in batches. Fry for about 60–75 seconds, until set but pale. Remove to rack. Let them rest a few minutes before refrying.
Step 6: Second fry for crisp
Return pickles to oil in small batches for a second fry, about 30–45 seconds or until golden and audibly crisp. Drain briefly.
Step 7: Toss with Tajín
While still hot and slightly glossy, sprinkle with Tajín seasoning. Toss gently. That chile-lime sparkle is non-negotiable, it’s what makes this recipe really sing.
Step 8: Serve
Pile onto a platter, serve hot with chilled Mexi-ranch on the side. Optional: garnish with a sprinkle of cilantro and a squeeze of lime.
Tips for Fry Day Success
- Double-fry. Always. That’s how you get that Applebee’s-level crisp.
- Chill the dip. It thickens slightly as it sits, which makes it cling better to hot fries.
- Serve fast. These lose their magic if they sit too long, so eat ’em hot and fresh.
- Leftovers? Re-crisp in an air fryer at 190°C for 3–4 minutes.
What to serve with
Fresh & Crunchy
- Watermelon wedges with lime and salt: The sweet and juicy burst of watermelon cools the tang of the pickles, while lime mirrors the Tajín finish.
- Shaved cabbage slaw: Think super-simple, cabbage, lime juice, and a pinch of sugar. You’ll love the crunch-on-crunch contrast.
- Jicama sticks or cucumber slices: Cool, crisp, and subtly sweet. They clean your palate between bites and carry the chile-lime flavor well if you dust them with leftover Tajín.
Comfort Food Vibes
- Mac and cheese: Creamy elbows or shells are the perfect mellow foil to the zesty, acidic fry.
- Queso or nacho dip: Use leftover Mexi-ranch as a base and stir in shredded cheese and jalapeños for a molten sidekick.
- Soft pretzels: Tear-and-dip territory. The saltiness works like a charm, especially with beer on hand.
Something Salty and Sippable
- Crispy chicken sliders: A mini sandwich party that doubles down on bar food energy.
- Icy lager or michelada: The carbonation cuts the fat, while the lime and spice in the drink complement the pickle’s own boldness.
- Sparkling limeade: If you’re keeping things alcohol-free, this is your MVP. That fizzy tartness is everything.
Variations
Air-Fried Pickle Fries
Skip the deep fryer. Air fry battered pickles at 200°C for 7–10 minutes per side, spraying lightly with oil. Not quite the same crunch, but still crisp and golden.
Dry-Battered Version
Instead of a wet batter, dredge pickles in seasoned flour, dip in egg, then coat in a cornmeal–panko blend. Great for oven or air-fryer methods.
Sweet & Spicy Glaze
Add a light honey drizzle mixed with hot sauce over the Tajín-dusted fries for a sweet-spicy combo. Works great as a late-night snack twist.
Boozy Dip
Spike your Mexi-ranch with a splash of tequila or smoky mezcal. Not for the faint of heart, but wildly good with a porch and a sunset.
Ingredient Substitutes
Pickles
Original: Dill sandwich stackers or spears
Subs: Bread & butter pickles (for sweetness), pickled jalapeños (for heat), or zucchini pickles (for fun)
Rice Flour
Original: For extra crunch
Subs: Cornstarch (1:1), potato starch, or just more all-purpose flour if you’re in a pinch
Tajín
Original: Chile-lime seasoning
Subs: 2 parts chile powder + 2 parts salt + 1 part lime zest or citric acid
Club Soda
Original: Lightens the batter
Subs: Lager or sparkling water, or even plain water with a dash of vinegar
Ranch Dressing
Original: Store-bought or homemade
Subs: Greek yogurt + herbs + lime juice for a tangier, healthier dip
Sriracha
Original: For heat in Mexi-ranch
Subs: Chipotle paste, Frank’s RedHot, or even harissa in a pinch
Honest Review
After a couple rounds of frying (and one unfortunate batter mishap that turned into a soggy pickle puddle), I finally landed on a version that honestly hits the Applebee’s vibes hard. The crunch is there (that crackly, golden edge that shatters just a little when you bite in) and the pickle stays hot and juicy without ever going limp. That chile-lime Tajín dusting? Total game-changer. It wakes the whole thing up and makes it feel like more than just another fried snack.
Would I say it’s a perfect Applebee’s clone? Not 100%. They’ve probably got access to foodservice-grade pre-fried magic and some industrial fryers that hold temp like a dream. But flavor-wise? This absolutely scratches the same bar-snack itch. You get that tangy, zesty, spicy-salty thing in every bite, especially with the Mexi-ranch on the side. It’s addictive.
If you’re the type who misses happy hour appetizers or just wants something bold and crispy to pair with a cold drink on the couch, these are 100% worth making. Honestly, I’d say they’re even better the second time once you’ve got the fry timing down. Just don’t skip the Tajín, that’s the soul of it.
Ingredients
- 450 g dill pickle stackers or spears, cut into slim fry shapes
- 60 g all-purpose flour
- 40 g fine yellow cornmeal
- 20 g rice flour (or cornstarch)
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp dried dill
- ½ tsp paprika
- ¼ tsp white pepper
- ½ tsp salt
- 1 tsp sugar
- 240 ml cold club soda or light beer
- Neutral oil for frying (canola or vegetable)
- 1½ tsp Tajín seasoning (or to taste)
- 120 ml ranch dressing
- 2 tbsp mayonnaise
- 1 tbsp buttermilk
- 1½ tsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp chile powder
- ¼ tsp smoked paprika
- ½ to 1 tsp sriracha
- 1 tbsp chopped fresh cilantro
- Pinch of garlic and onion powder
- Salt to taste
Instructions
Step 1: Make the Mexi-ranch
In a bowl, whisk together ranch, mayo, buttermilk, lime juice, cumin, chile powder, paprika, sriracha, cilantro, and a small pinch each of garlic and onion powder. Taste and adjust heat or salt. Chill while you fry, it gets better as it rests.
Step 2: Prep the pickles
Slice the pickles into slim batons. Lay them out on a paper towel-lined tray and blot thoroughly on all sides. This step is key, too much moisture will ruin the crisp.
Step 3: Mix the batter
In a mixing bowl, combine flour, cornmeal, rice flour, mustard powder, garlic, onion, dill, paprika, white pepper, salt, and sugar. Slowly whisk in club soda or beer until you get a smooth, light batter that coats a spoon but drips freely.
Step 4: Heat your oil
In a heavy-bottomed pot or deep fryer, heat 5–7 cm of oil to 175–180°C. Line a tray with a rack and paper towels for draining.
Step 5: First fry
Dip the pickles into the batter, let the excess drip off, then gently drop them into the hot oil. Work in batches. Fry for about 60–75 seconds until set but still pale. Remove to the rack and let them rest for a few minutes before refrying.
Step 6: Second fry for crisp
Return the pickles to the oil in small batches for a second fry, about 30–45 seconds or until golden and audibly crisp. Drain briefly.
Step 7: Toss with Tajín
While still hot and slightly glossy, sprinkle with Tajín seasoning and toss gently. That chile-lime sparkle is non-negotiable—it’s what makes this recipe truly sing.
Step 8: Serve
Pile the fries onto a platter and serve hot with chilled Mexi-ranch on the side. Optional: add a sprinkle of cilantro and a squeeze of lime for extra brightness.
Notes
Calories: 390 Total Fat: 26 g Saturated Fat: 4 g Carbs: 31 g Sugars: 3 g Protein: 3 g Sodium: 1240 mg (Note: Sauce not included in this estimate.)
