introduction
This is a simple recipe for Texas Roadhouse Chicken Fried Steak. It makes a crunchy coating and a tender inside. If you like fried classics, you can also compare it to the KFC fried chicken recipe for another style of fried comfort food.
why make this recipe
Make this when you want a hearty, homey meal that fills the kitchen with good smells. It is quick to make, uses common ingredients, and most people love the crisp outside with warm cream gravy on top.
how to make Texas Roadhouse Chicken Fried Steak
- Pound the cube steaks thin and even so they cook the same.
- Set up a breading station: flour in one bowl and a mix of buttermilk and eggs in another.
- Season the flour with garlic powder, onion powder, salt, and pepper.
- Dredge each steak in flour, then dip in the buttermilk mixture, then back in the flour. Press the flour so it sticks well.
- Heat oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Fry the steaks 4–5 minutes per side until golden brown and cooked through.
- Drain on paper towels to remove extra oil.
- Warm cream gravy and spoon it over the steaks before serving.
Ingredients :
- 4 beef cube steaks
- 1 cup all-purpose flour
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying
- Cream gravy (for serving)
Directions :
- Pound the beef cube steaks to tenderize them.
- Set up a breading station with flour in one bowl and a mixture of buttermilk and eggs in another.
- Season the flour with garlic powder, onion powder, salt, and pepper.
- Dip each steak in the flour, then in the buttermilk mixture, and back in the flour to coat.
- Heat oil in a large skillet over medium-high heat.
- Fry the steaks in the hot oil until golden brown on both sides and cooked through, about 4-5 minutes per side.
- Drain on paper towels.
- Serve with warm cream gravy on top.
how to serve Texas Roadhouse Chicken Fried Steak
Serve the steak hot with warm cream gravy on top. Good sides are mashed potatoes, green beans, or a crisp salad. For a baked side or lighter chicken idea, try the Southern oven fried chicken recipe as a side or alternate main.
how to store Texas Roadhouse Chicken Fried Steak
- Cool to room temperature before storing.
- Put in an airtight container and keep in the fridge for up to 3 days.
- Reheat in a 350°F oven on a baking sheet for 10–12 minutes to keep the crust crisp. Avoid the microwave if you want it crisp.
tips to make Texas Roadhouse Chicken Fried Steak
- Pound steaks to even thickness so they cook evenly.
- Press the flour onto the steak in the final dredge to make a thicker crust.
- Keep oil at medium-high so the crust browns without overcooking the meat.
- Use a thermometer if unsure; cooked beef should reach a safe temperature.
- Warm the gravy gently and taste for salt before serving.
variation (if any)
- Add cayenne or paprika to the flour for a spicy crust.
- Use pounded sirloin instead of cube steak for a different texture.
- Make a milk-based gravy or add cooked mushrooms to the cream gravy for variation.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can, but buttermilk helps the coating stick and tenderizes the meat. Mix 1 cup milk with 1 tablespoon lemon juice if you do not have buttermilk.
Q: How do I know when the oil is hot enough?
A: Drop a bit of flour or batter into the oil. If it sizzles and rises, the oil is ready. Use medium-high heat and watch carefully.
Q: Can I bake these instead of frying?
A: Yes. Spray with oil and bake at 425°F on a wire rack for about 15–20 minutes, flipping once, until golden. The crust will be less traditional but still good.
Q: How long will leftovers stay safe in the fridge?
A: Eat leftovers within 3 days for best quality and safety.
Conclusion
For menu ideas and the original inspiration behind this style, see the Texas Roadhouse menu.
Texas Roadhouse Chicken Fried Steak
Ingredients
Method
- Pound the beef cube steaks thin and even so they cook the same.
- Set up a breading station with flour in one bowl and a mix of buttermilk and eggs in another.
- Season the flour with garlic powder, onion powder, salt, and pepper.
- Dredge each steak in flour, then dip in the buttermilk mixture, then back in the flour. Press the flour so it sticks well.
- Heat oil in a large skillet over medium-high heat until hot but not smoking.
- Fry the steaks 4–5 minutes per side until golden brown and cooked through.
- Drain on paper towels to remove extra oil.
- Serve the steak hot with warm cream gravy on top.