Ingredients
Equipment
Method
- Cut your pound of pepper jack cheese into roughly 1-inch cubes. Ensure they are relatively uniform in size for even cooking.1 pound Pepper Jack Cheese
- In the first bowl, whisk together the 1/4 cup all-purpose flour, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. This seasoned flour mixture will form the base of your coating.1/4 cup All-Purpose Flour, 1/4 teaspoon Black Pepper, 1/8 teaspoon Cayenne Pepper, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Onion Powder
- In the second bowl, lightly beat the large egg.1 Large Egg
- In the third bowl, place the 1/2 cup of panko breadcrumbs.1/2 cup Panko Breadcrumbs
- Working in batches, take each cheese cube and first dredge it lightly in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess flour.1 pound Pepper Jack Cheese
- Next, dip the floured cheese cube into the beaten egg, allowing any excess to drip off.1 pound Pepper Jack Cheese, 1 Large Egg
- Finally, roll the egg-coated cheese cube in the panko breadcrumbs, pressing gently to ensure a good, even coating. Place the coated cheese bites on a plate or baking sheet and repeat this process for all the cheese cubes. For an extra crispy coating, you can double-coat by repeating steps 4 and 5.1 pound Pepper Jack Cheese, 1 Large Egg, 1/2 cup Panko Breadcrumbs
- Once all the cheese bites are coated, place the plate or baking sheet in the freezer for at least 10-15 minutes. This crucial step helps the coating adhere better and prevents the cheese from melting too quickly and oozing out during frying.
- In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Whisk everything together until well combined and smooth. Taste and adjust seasonings, especially the hot sauce, to your preference. Cover and refrigerate until ready to serve.1/2 cup Mayonnaise, 2 tablespoons Ketchup, 1 tablespoon Worcestershire Sauce, 1 teaspoon Hot Sauce, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Smoked Paprika
- In a heavy-bottomed pot or Dutch oven, heat about 3-4 cups of vegetable or canola oil over medium-high heat to 350-375°F (175-190°C). It's important to maintain a consistent oil temperature for perfectly crispy, not greasy, rattlesnake bites. Use a thermometer to ensure accuracy.3-4 cups Vegetable Oil or Canola Oil
- Carefully add the chilled cheese bites to the hot oil, working in small batches. Do not overcrowd the pot, as this will cause the oil temperature to drop and result in soggy bites. Fry for 1-2 minutes, or until golden brown and crispy. The cheese inside will begin to melt.1 pound Pepper Jack Cheese
- Using a slotted spoon, remove the fried rattlesnake bites from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. This keeps them extra crispy.
- Serve the hot Copycat Texas Roadhouse Rattlesnake Bites immediately with the prepared dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness. Do not microwave.