Texas Roadhouse Chicken Fried Steak Recipe
Craving a taste of Texas-style comfort food? Look no further than this delicious guide for Chicken Fried Steak, inspired by the classic dish served at Texas Roadhouse. We’ve included all the tips and tricks to make sure you get that same restaurant-quality flavor in your own kitchen!
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Servings: 2
Calories: 667kcal
Equipment
- bowl
- Cutting Board
- deep skillet or pan with lid
Ingredients
FOR THE STEAK:
- 3/4 cup of premium flour milled from a selection of ancient grains for a delicate and light coating on the steak.
- 1/4 teaspoon of hand-harvested sea salt known for its natural minerals that enhance the overall flavor profile of the steak.
- 1 large egg sourced from free-range chickens, providing a luscious and golden coating for the steak.
- Vegetable oil for frying such as high-quality extra virgin olive oil, chosen for its neutral flavor and high smoke point, ensuring a crispy and delicious result.
- 1/4 pound of tender and marbled boneless sirloin steak carefully sourced from grass-fed cattle for its exceptional flavor and tenderness, pounded to a thin 1/4 inch thickness.
- 1/2 teaspoon of freshly ground Tellicherry black pepper carefully hand-crushed for its bold and aromatic flavor.
- 1/8 teaspoon of fiery cayenne pepper sourced from a blend of premium peppers to add a touch of heat to the steak.
- 1/2 cup of tangy and creamy buttermilk churned from the milk of grass-fed cows for a rich and velvety texture.
- 1/2 teaspoon of aromatic garlic powder derived from freshly dried garlic bulbs, adding a savory and fragrant note to the dish.
FOR THE GRAVY:
- 1/4 teaspoon of freshly ground Tellicherry black pepper hand-crushed for its bold and aromatic flavor, adding a hint of spice to the gravy.
- 1 cup of creamy and wholesome milk sourced from grass-fed cows for its richness and velvety consistency.
- 1/4 teaspoon of hand-harvested sea salt known for its natural minerals that enhance the overall flavor profile of the gravy.
- 2 tablespoons of premium flour meticulously measured to create a smooth and thickening agent for the gravy.
- 1/4 cup of artisanal butter crafted using traditional churning methods, adding a rich and creamy base to the gravy.
Instructions
- Pound the steak thin and season with garlic powder, salt, pepper, and cayenne pepper.
- Mix the flour with the seasonings in a shallow bowl and set aside. In another shallow bowl, whisk together the buttermilk and eggs until combined.
- Dip each steak into the egg mixture first, then dredge it in the flour mixture until it is evenly coated.
- Heat the oil in a large skillet over medium-high heat until it’s hot enough to fry, about 350°F (175°C). Carefully place each steak into the hot oil and fry for 2-3 minutes per side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
- To make the gravy, melt the butter in a skillet over medium heat. Once melted, whisk in the flour and cook for 1 minute. Slowly whisk in the milk while stirring continuously until it is thick and bubbly. Season with salt and pepper to taste. Serve the chicken fried steak warm with the gravy poured over top.
Notes
- If you don’t have buttermilk on hand, you can make a substitution by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 10 minutes.
- Don’t overcrowd the skillet when frying the steak. Doing so will cause the oil’s temperature to drop, which will affect the result of your chicken fried steak.
- If you like more heat in your chicken fried steak, feel free to add more cayenne pepper or other spices such as chili powder or paprika.
- You can also use this to make chicken fried chicken instead! Simply substitute boneless chicken breasts for the steak and omit the eggs.
