Texas Roadhouse Chicken Fried Steak

why make this recipe

This Texas Roadhouse Chicken Fried Steak tastes like a restaurant meal at home. It stays tender inside and gets crispy outside. You can make it with common pantry items. It cooks fast and fills the table.

introduction

This recipe uses beef round steak, buttermilk, and a seasoned flour coating. You soak the steak in buttermilk to make it soft. Then you dredge and fry until golden brown. If you like easy fried dishes, try more ideas like 20 chicken breast recipes you’ll love.

how to make Texas Roadhouse Chicken Fried Steak

1. Tenderize the beef round steak and cut into portions if needed.
2. Soak the steak in buttermilk for about 1 hour.
3. Mix the flour and seasonings in a bowl.
4. Heat oil in a frying pan over medium heat.
5. Remove steak from buttermilk and let excess drip off.
6. Dredge the steak in the flour mix so it is well coated.
7. Fry the steak in hot oil until golden brown, about 3–4 minutes per side.
8. Drain the cooked steak on paper towels.
9. Serve with gravy if you like.

Ingredients :

• 1 pound beef round steak
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Oil for frying
• Gravy (optional, for serving)

Directions :

1. Begin by tenderizing the beef round steak. Cut it into portions, if necessary.
2. In a bowl, soak the steak in buttermilk for about 1 hour.
3. In a separate bowl, mix the flour, salt, pepper, garlic powder, onion powder, and paprika.
4. Heat oil in a frying pan over medium heat.
5. Remove the steak from the buttermilk, letting the excess drip off.
6. Dredge the steak in the flour mixture, ensuring it’s well coated.
7. Fry the steak in hot oil until golden brown, about 3-4 minutes on each side.
8. Drain on paper towels.
9. Serve with gravy if desired.

how to serve Texas Roadhouse Chicken Fried Steak

Serve hot with mashed potatoes and brown gravy. Add a side of green beans or corn. A simple salad works well too. For other baked sides and ideas see baked chicken breast recipes.

how to store Texas Roadhouse Chicken Fried Steak

Cool the steak to room temperature, no more than two hours. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. Reheat in the oven at 350°F (175°C) to keep it crispy.

tips to make Texas Roadhouse Chicken Fried Steak

• Pound the steak thin for tender bites.
• Let the buttermilk soak for at least 1 hour.
• Dry excess buttermilk before dredging to keep coating crisp.
• Keep the oil hot but not smoking.
• Do not crowd the pan. Fry in batches for even browning.
• Use a wire rack to drain instead of paper towels to keep crust crisp.

variation (if any)

• Use pork chops or cube steak for a change.
• Add cayenne or hot sauce to the buttermilk for heat.
• Mix in cornmeal with the flour for extra crunch.
• Make sausage or mushroom gravy instead of plain brown gravy.

FAQs

Q: Can I use other cuts of beef?
A: Yes. Cube steak or thin sirloin work well. Tenderize tougher cuts first.

Q: Can I skip the buttermilk soak?
A: You can, but buttermilk helps tenderize and add flavor. A quick brine is less effective.

Q: How do I keep the coating from falling off?
A: Pat the steak dry, press the flour mix onto the meat, and let it rest a few minutes before frying.

Q: Can I make the gravy from pan drippings?
A: Yes. Use the pan drippings, add flour to make a roux, then whisk in milk or broth until thick.

Conclusion

If you want to see how the real restaurant menu looks, check the Menu | Texas Roadhouse for more meal ideas and inspiration.

Texas Roadhouse Chicken Fried Steak

This Texas Roadhouse Chicken Fried Steak tastes like a restaurant meal at home with a tender inside and crispy outside, perfect served hot with gravy.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef round steak Tenderized and cut into portions, if needed.
• 1 cup buttermilk Used for soaking the steak.
• 1 cup all-purpose flour For dredging the steak.
• 1 teaspoon salt For seasoning.
• 1 teaspoon black pepper For seasoning.
• 1 teaspoon garlic powder For seasoning.
• 1 teaspoon onion powder For seasoning.
• 1/2 teaspoon paprika For flavor.
• Oil for frying Oil for frying Use enough to fry the steak.
• optional Gravy For serving.

Method

 

Preparation

1. Tenderize the beef round steak and cut into portions if needed.
2. Soak the steak in buttermilk for about 1 hour.
3. In a bowl, mix the flour with salt, pepper, garlic powder, onion powder, and paprika.
4. Heat oil in a frying pan over medium heat.
5. Remove steak from the buttermilk and let excess drip off.
6. Dredge the steak in the flour mix until well coated.
7. Fry the steak in hot oil until golden brown, about 3–4 minutes per side.
8. Drain the cooked steak on paper towels.
9. Serve with gravy if desired.

Notes

Pound the steak thin for tender bites. Let the buttermilk soak for at least 1 hour. Make sure the oil is hot but not smoking, and do not crowd the pan while frying.