Introduction

Texas Roadhouse Country Fried Chicken is a crispy, flavorful dish that combines tender chicken breasts with a perfectly seasoned coating and creamy homemade gravy. It’s a comforting classic that’s easier to make at home than you might think.

A white scalloped plate holds a serving of three main food parts: a light golden brown fried chicken fried steak covered with a creamy, white gravy on the left side; next to it, at the top right, is a scoop of fluffy, pale mashed potatoes with a smooth pool of white gravy in the center; and at the bottom right is a neat pile of bright green peas. A gold fork rests on the edge of the plate near the peas, and a gold knife is placed above the fried steak with some white gravy on it. The scene is set on a white marbled surface with a white napkin with dark green stripes on the left. In the background, there are white containers and a small white pitcher with some gravy dripping from the lip. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Boneless Skinless Chicken Breasts
1 1/2 cups Flour
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt
1 tsp Pepper
1/4 tsp Cayenne Pepper
1 Cup Buttermilk
2 Large Eggs
Vegetable Oil for Frying
1/2 cup Butter (salted)
1/4 cup Flour (for gravy)
2 cups Milk
1/2 tsp Salt (for gravy)
1/2 tsp Pepper (for gravy)

Instructions

Step 1: Pound the chicken breasts until they are about 1/4 inch thick to ensure even cooking.
Step 2: In a shallow bowl, combine flour, onion powder, garlic powder, salt, pepper, and cayenne pepper. In a separate shallow bowl, whisk together the eggs and buttermilk.
Step 3: Coat each chicken breast first in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture. Press the flour onto the chicken to coat completely. Place coated chicken on a plate and repeat with remaining pieces.
Step 4: Preheat your oven to 200°F. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
Step 5: Fry the chicken in batches, cooking for 2-3 minutes per side until lightly golden brown. Drain on paper towels, then place on a sheet pan in the oven to keep warm while frying the rest.
Step 6: To make the gravy, melt butter in a medium saucepan over medium-high heat. Stir in flour and cook until combined and slightly toasted.
Step 7: Slowly whisk in the milk to avoid lumps. Continue whisking until the gravy thickens, about 3-5 minutes.
Step 8: Adjust consistency with more milk if too thick, or cook longer if too thin. Season with salt and pepper.
Step 9: Ensure chicken reaches an internal temperature of 165°F. Serve the chicken topped with gravy and enjoy.

Tips & Variations

For extra crispy coating, double dredge the chicken by repeating the flour and buttermilk steps twice.
Substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Use a thermometer to monitor oil temperature and prevent greasy or undercooked chicken.
Add chopped fresh herbs like parsley to the gravy for a fresh twist.

Storage

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a warm oven to keep the coating crisp and warm the gravy gently on the stove, stirring to prevent lumps.

How to Serve

The image shows a white plate with three sections of food on a white marbled surface. The main section has a golden-brown fried chicken steak with a slightly rough and crispy texture, topped with a layer of smooth, white gravy that partially covers the chicken. To the right of the chicken is a fluffy mound of creamy, white mashed potatoes with a soft texture. Below the mashed potatoes is a cluster of bright green peas, round and fresh-looking, providing a vibrant color contrast. The plate's edge is scalloped, adding a decorative touch to the simple meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier result. Just adjust cooking times as thighs may take a bit longer to cook through.

How do I know when the oil is the right temperature for frying?

The oil should be around 350°F. Use a kitchen thermometer for accuracy; if the oil is too hot, the coating will burn, and if it’s too cool, the chicken will be greasy.