11 O’Charley Copycat Recipes to Satisfy Your Cravings

ByDK Jacks Posted on Updated on

Craving your favorite O’Charley’s dishes but don’t want to leave the comfort of your home? You’re in luck! We’ve compiled 11 mouthwatering copycat recipes that will bring the flavors of this beloved restaurant straight to your kitchen.

From their famous Chicken Tenders with Honey Mustard Sauce to their decadent Caramel Pie, these recipes are designed to satisfy every craving.

Whether you’re a fan of hearty appetizers, savory mains, or indulgent desserts, this collection has something for everyone. So roll up your sleeves and get ready to recreate the magic!

11 O’Charley Copycat Recipes to Satisfy Your Cravings

Table of Contents

1. O’Charley’s Famous Chicken Tenders with Honey Mustard Sauce

About

Crispy on the outside, tender on the inside—these chicken tenders are a crowd favorite. Paired with a tangy homemade honey mustard sauce, they’re perfect as an appetizer or main dish.

Ingredients

For the Chicken Tenders:

  • 1 lb boneless, skinless chicken breasts (cut into strips)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Honey Mustard Sauce:

  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 tbsp honey
  • 1 tsp lemon juice
  • Pinch of salt

Instructions

Step 1: Prepare the Breading Station

  1. Set up three shallow bowls for breading: one with flour seasoned with salt and pepper, another with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder and paprika.
  2. Season the chicken strips lightly with additional salt and pepper before starting the breading process.

Step 2: Bread the Chicken Strips

  1. Dip each chicken strip into the flour, shaking off excess.
  2. Next, dip it into the beaten egg mixture, ensuring it’s fully coated.
  3. Finally, coat the strip generously with the seasoned panko breadcrumbs, pressing gently to adhere.

Step 3: Fry the Chicken Tenders

  1. Heat about ½ inch of vegetable oil in a skillet over medium heat until shimmering.
  2. Carefully place the breaded chicken strips in the hot oil, working in batches to avoid overcrowding.
  3. Fry for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.

Step 4: Make the Honey Mustard Sauce

  1. In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt.
  2. Adjust sweetness or tanginess according to your preference.

Serve the crispy chicken tenders warm with the honey mustard sauce on the side. Enjoy!

2. O’Charley’s Loaded Potato Soup

About

This creamy potato soup is loaded with bacon, cheese, and green onions, making it rich, comforting, and utterly irresistible. It’s like a hug in a bowl!

Ingredients

  • 4 slices bacon (chopped)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 medium potatoes (peeled and diced)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 2 green onions (sliced, plus more for garnish)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste

Instructions

Step 1: Cook the Bacon

  1. In a large pot, cook chopped bacon over medium heat until crispy.
  2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2: Sauté Aromatics

  1. Add diced onion to the bacon grease and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and cook for an additional 1 minute.

Step 3: Simmer Potatoes

  1. Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are fork-tender.

Step 4: Thicken the Soup

  1. Melt butter in a separate pan, then stir in flour to create a roux. Cook for 1-2 minutes.
  2. Gradually whisk the roux into the soup to thicken it.

Step 5: Finish the Soup

  1. Stir in heavy cream, shredded cheddar cheese, half of the cooked bacon, and sliced green onions.
  2. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors.

Garnish with remaining bacon, green onions, and extra cheese before serving. Perfect for cozy nights!

3. O’Charley’s Signature Fried Catfish

About

This crispy fried catfish is a Southern classic, with a perfectly golden crust and tender, flaky fish inside. Served with a side of tartar sauce, it’s a dish that will transport you straight to the bayou.

Ingredients

For the Catfish:

  • 4 catfish fillets
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • 1 cup buttermilk
  • Vegetable oil for frying

For the Tartar Sauce:

  • ½ cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Coating

  1. In a shallow bowl, mix together cornmeal, flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
  2. Pour buttermilk into another shallow bowl.

Step 2: Coat the Catfish

  1. Dip each catfish fillet into the buttermilk, ensuring it’s fully coated.
  2. Next, dredge the fillet in the cornmeal mixture, pressing gently to adhere the coating evenly.

Step 3: Fry the Catfish

  1. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
  2. Carefully place the coated catfish fillets in the oil, cooking for 4-5 minutes per side or until golden brown and crispy.
  3. Remove the fillets and drain on paper towels.

Step 4: Make the Tartar Sauce

  1. In a small bowl, combine mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, salt, and pepper.
  2. Stir well and adjust seasoning to taste.

Serve the fried catfish hot with the tartar sauce on the side. Pair with coleslaw and hushpuppies for an authentic Southern experience!

4. O’Charley’s Steakhouse Salad

About

This hearty salad is packed with fresh greens, juicy grilled steak, and a variety of toppings like blue cheese crumbles, cherry tomatoes, and crispy onions. Topped with a tangy balsamic vinaigrette, it’s the perfect balance of flavors and textures.

Ingredients

For the Salad:

  • 2 cups mixed greens (romaine, arugula, spinach)
  • 1 lb flank steak (or your preferred cut)
  • 1 cup cherry tomatoes (halved)
  • ½ cup red onion (thinly sliced)
  • ½ cup blue cheese crumbles
  • ¼ cup crispy fried onions
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Balsamic Vinaigrette:

  • ¼ cup balsamic vinegar
  • ⅓ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

Step 1: Grill the Steak

  1. Season the flank steak generously with salt and pepper on both sides.
  2. Heat olive oil in a grill pan or skillet over medium-high heat.
  3. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing thinly against the grain.

Step 2: Assemble the Salad

  1. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion slices, blue cheese crumbles, and crispy fried onions.
  2. Arrange the sliced steak on top of the salad.

Step 3: Make the Balsamic Vinaigrette

  1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
  2. Drizzle the dressing over the salad just before serving.

Toss lightly and enjoy this restaurant-quality salad at home!

5. O’Charley’s Caramel Pie

About

This decadent caramel pie is a showstopper dessert, featuring a buttery crust, creamy caramel filling, and a drizzle of chocolate. It’s rich, indulgent, and absolutely irresistible.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter (melted)

For the Caramel Filling:

  • 1 can (14 oz) sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 cup brown sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt

For the Chocolate Drizzle:

  • ½ cup semi-sweet chocolate chips
  • 1 tbsp heavy cream

Instructions

Step 1: Make the Crust

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake for 8-10 minutes, then let it cool completely.

Step 2: Prepare the Caramel Filling

  1. In a saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, vanilla extract, and salt.
  2. Stir continuously until the mixture thickens and turns a deep caramel color, about 10-12 minutes.
  3. Pour the caramel filling into the cooled crust and smooth the top with a spatula. Let it cool slightly before refrigerating for at least 2 hours.

Step 3: Make the Chocolate Drizzle

  1. In a microwave-safe bowl, melt the chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
  2. Drizzle the melted chocolate over the chilled caramel pie.

Refrigerate for an additional 30 minutes before slicing and serving. Enjoy every gooey, chocolaty bite!

6. O’Charley’s Chicken Pot Pie

About

This classic chicken pot pie is pure comfort food, with a flaky crust enclosing a creamy filling of tender chicken, vegetables, and herbs. It’s the ultimate dish to warm you up on a chilly evening.

Ingredients

For the Filling:

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • ½ cup frozen peas
  • ½ cup diced celery
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste

For the Crust:

  • 2 sheets store-bought puff pastry (or homemade pie crust)
  • 1 egg (beaten, for egg wash)

Instructions

Step 1: Prepare the Filling

  1. In a large skillet, melt butter over medium heat. Add diced onion, carrots, celery, and garlic; sauté until softened, about 5 minutes.
  2. Stir in flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in chicken broth and heavy cream, stirring constantly until the mixture thickens.
  4. Add cooked chicken, diced potatoes, frozen peas, thyme, salt, and pepper. Simmer for 10 minutes or until the vegetables are tender. Remove from heat and let cool slightly.

Step 2: Assemble the Pot Pie

  1. Preheat the oven to 400°F (200°C).
  2. Roll out one sheet of puff pastry to fit the bottom of a 9-inch pie dish. Place it in the dish and prick the bottom with a fork.
  3. Spoon the chicken filling into the crust-lined pie dish.
  4. Roll out the second sheet of puff pastry and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
  5. Brush the top crust with beaten egg for a golden finish.

Step 3: Bake the Pot Pie

  1. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
  2. Let the pot pie cool for 5-10 minutes before slicing and serving.

Enjoy this hearty, comforting dish with a side of crusty bread!

7. O’Charley’s Fried Green Tomatoes

About

Crispy fried green tomatoes are a Southern delicacy, with a tangy flavor and crunchy exterior. Served with a zesty remoulade sauce, they make a fantastic appetizer or side dish.

Ingredients

For the Fried Green Tomatoes:

  • 4 large green tomatoes (sliced into ¼-inch rounds)
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers (chopped)
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce (optional)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Coating

  1. In a shallow bowl, mix together cornmeal, flour, garlic powder, paprika, salt, and pepper.
  2. Pour buttermilk into another shallow bowl.

Step 2: Coat the Tomato Slices

  1. Dip each tomato slice into the buttermilk, then coat thoroughly with the cornmeal mixture, pressing gently to adhere.

Step 3: Fry the Tomatoes

  1. Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
  2. Fry the coated tomato slices in batches for 2-3 minutes per side or until golden brown and crispy.
  3. Drain on paper towels and season lightly with salt.

Step 4: Make the Remoulade Sauce

  1. In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce (if using), salt, and pepper.
  2. Stir well and adjust seasoning to taste.

Serve the fried green tomatoes warm with the remoulade sauce on the side. Perfect for sharing!

8. O’Charley’s BBQ Ribs

About

These fall-off-the-bone BBQ ribs are slathered in a sweet and tangy homemade barbecue sauce. Slow-cooked to perfection, they’re sticky, smoky, and utterly delicious.

Ingredients

For the Ribs:

  • 2 racks baby back ribs
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp cayenne pepper (optional)
  • Salt and pepper to taste

For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste

Instructions

Step 1: Season the Ribs

  1. Remove the membrane from the back of the ribs and pat them dry with paper towels.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and pepper.
  3. Rub the spice mixture evenly over both sides of the ribs. Let them sit for at least 30 minutes (or refrigerate overnight for deeper flavor).

Step 2: Cook the Ribs

  1. Preheat your oven to 300°F (150°C). Wrap the seasoned ribs tightly in foil and place them on a baking sheet.
  2. Bake for 2½ to 3 hours or until the meat is tender and pulls away from the bone.

Step 3: Make the BBQ Sauce

  1. In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
  2. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4: Finish the Ribs

  1. Brush the ribs generously with BBQ sauce during the last 15 minutes of cooking or broil them under high heat for 3-5 minutes to caramelize the sauce.
  2. Slice the ribs and serve with extra BBQ sauce on the side.

Dig into these finger-licking-good ribs with a side of coleslaw and cornbread!

9. O’Charley’s Shrimp and Grits

About

This Southern classic combines creamy, cheesy grits with succulent shrimp in a rich, smoky bacon gravy. It’s a dish that’s both comforting and sophisticated, perfect for brunch or dinner.

Ingredients

For the Grits:

  • 1 cup stone-ground grits
  • 4 cups water
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

For the Shrimp:

  • 1 lb large shrimp (peeled and deveined)
  • 4 slices bacon (chopped)
  • 1 small onion (diced)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 cup chicken broth
  • 1 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp hot sauce (optional)
  • 2 green onions (sliced, for garnish)

Instructions

Step 1: Cook the Grits

  1. In a large saucepan, bring water and milk to a boil. Gradually whisk in the grits and reduce heat to low.
  2. Cook, stirring frequently, for 20-25 minutes or until the grits are thick and creamy.
  3. Stir in shredded cheddar cheese, butter, salt, and pepper. Keep warm while preparing the shrimp.

Step 2: Prepare the Shrimp

  1. In a large skillet, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
  2. Add diced onion and red bell pepper to the bacon grease; sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute.

Step 3: Make the Gravy

  1. Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes.
  2. Gradually whisk in chicken broth, smoked paprika, and hot sauce (if using). Simmer until the mixture thickens slightly.
  3. Add the shrimp to the skillet and cook for 3-4 minutes or until pink and opaque.

Step 4: Assemble and Serve

  1. Spoon the creamy grits into bowls and top with the shrimp mixture.
  2. Garnish with crispy bacon and sliced green onions.

Enjoy this decadent dish with a glass of white wine or sweet tea!

10. O’Charley’s Fried Pickles

About

These crispy fried pickles are a crowd-pleasing appetizer, with a tangy crunch on the inside and a golden, crispy exterior. Served with a cool ranch dipping sauce, they’re addictive and fun to share.

Ingredients

For the Fried Pickles:

  • 1 jar (32 oz) dill pickle chips (or spears)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Ranch Dipping Sauce:

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Coating

  1. Drain the pickle chips and pat them dry with paper towels.
  2. In a shallow bowl, mix together flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
  3. Pour buttermilk into another shallow bowl.

Step 2: Coat the Pickles

  1. Dip each pickle chip into the buttermilk, then coat thoroughly with the cornmeal mixture, pressing gently to adhere.

Step 3: Fry the Pickles

  1. Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
  2. Fry the coated pickle chips in batches for 2-3 minutes per side or until golden brown and crispy.
  3. Drain on paper towels and season lightly with salt.

Step 4: Make the Ranch Sauce

  1. In a small bowl, combine mayonnaise, sour cream, lemon juice, dried dill, garlic powder, salt, and pepper.
  2. Stir well and adjust seasoning to taste.

Serve the fried pickles hot with the ranch dipping sauce on the side. Perfect for game day or parties!

11. O’Charley’s Chocolate Stack Cake

About

This towering chocolate stack cake is a showstopper dessert, featuring layers of moist chocolate cake and rich chocolate frosting. It’s a chocolate lover’s dream come true!

Ingredients

For the Cake:

  • 1 box chocolate cake mix (plus ingredients listed on the box)
  • 1 cup brewed coffee (optional, enhances chocolate flavor)

For the Chocolate Frosting:

  • 1 cup unsalted butter (softened)
  • 3½ cups powdered sugar
  • ½ cup cocoa powder
  • ½ tsp vanilla extract
  • ¼ cup heavy cream (adjust for consistency)
  • Pinch of salt

Instructions

Step 1: Bake the Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Prepare the chocolate cake mix according to package instructions, substituting water with brewed coffee for a deeper chocolate flavor (optional).
  3. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  4. Let the cakes cool completely before assembling.

Step 2: Make the Chocolate Frosting

  1. In a large mixing bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Beat until smooth.
  3. Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 3: Assemble the Cake

  1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  2. Repeat with the remaining layers, stacking them evenly.
  3. Frost the sides and top of the cake, smoothing it with a spatula or knife.

Step 4: Decorate and Serve

  1. Chill the cake for at least 30 minutes before slicing.
  2. Garnish with chocolate shavings, sprinkles, or fresh berries if desired.

Indulge in this decadent chocolate stack cake—it’s sure to impress!

And there you have it: 11 O’Charley’s copycat recipes to satisfy your cravings! From savory mains to indulgent desserts, these dishes will bring the flavors of your favorite restaurant right to your kitchen. Happy cooking!

FAQs

Can I Use Frozen Chicken for O’charley’s Style Fried Chicken?

You’re wondering if you can use frozen chicken for that crispy, juicy fried goodness? Honestly, it’s not ideal, but you can try thawing it first; just be aware that frozen substitution may affect texture and flavor, making it less tender and flavorful.

Are O’charley Copycat Recipes Suitable for Special Diets?

When adapting recipes for special diets, you’ll need to make serious special considerations, taking into account dietary restrictions like gluten-free, vegan, or keto requirements, which can be tricky, so be prepared to get creative and flexible with ingredient swaps and substitutions.

Can I Make Ooey Gooey Cinnamon Rolls Ahead of Time?

You can make ooey gooey cinnamon rolls ahead of time, but be warned: timing is pivotal. Use time-saving tips like prep-ahead dough and make-ahead strategies like freezing to preserve freshness, ensuring your rolls remain soft and indulgent when you need them.

Are O’charley’s Famous Rolls Recipe Freezer-Friendly?

When storing rolls, you’ll want to guarantee freezer safety; wrap them tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn, and label with the date.

Can I Substitute Ingredients in Cajun Shrimp Pasta Dish?

When modifying the Cajun shrimp pasta, you’ll need to carefully balance spice levels, as substitutions can drastically alter the flavor profile. If you’re considering shrimp alternatives, be honest with yourself – will they truly replicate the dish’s essence, or are you just settling?

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