Country Fried Chicken Texas Roadhouse is a dish likely inspired by classic Southern comfort food. While the exact recipe remains a secret –
- Tender Chicken: The dish likely features boneless, skinless chicken breasts or thighs, marinated for extra flavor and then breaded to crispy perfection.
- Crispy Coating: The breading is likely a seasoned flour mixture that creates a golden brown, crunchy exterior when fried. Texas Roadhouse might use a signature blend of spices in their coating, giving it a unique flavor profile.
- Homemade Gravy (Optional): Some locations might offer a delicious country-style gravy to complement the chicken. This gravy is likely made with pan drippings, flour, and broth, simmered for a rich and flavorful sauce.
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Country Fried Chicken Texas Roadhouse
Here’s a Texas Roadhouse country fried chicken Recipe that captures the essence of their dish:
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 cup buttermilk
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for desired spice level)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil for frying
For the Gravy (Optional):
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
Instructions:
- Marinate the Chicken: Pat the chicken breasts dry and place them in a shallow dish. Pour the buttermilk over the chicken, ensuring they’re submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for deeper flavor.
- Prepare the Dredge: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Set Up the Frying Station: Heat enough vegetable oil in a large skillet or Dutch oven over medium-high heat to reach 350°F (175°C).
- Dredge and Fry the Chicken: Remove the chicken from the marinade, letting any excess drip off. Dredge each chicken piece in the flour mixture, coating it evenly. Gently shake off any excess flour. Carefully place the coated chicken in the hot oil.
- Cooking the Chicken: Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Avoid overcrowding the pan and cook the chicken in batches if necessary.
- Drain and Rest: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Let it rest for 5-10 minutes before serving.
Gravy (Optional):
- Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Whisk in Liquids: Slowly whisk in the chicken broth and milk, bringing the mixture to a simmer.
- Season and Thicken: Whisk in the thyme and black pepper. Season with salt to taste. Simmer for a few minutes, or until the gravy reaches your desired consistency.
Serving:
Serve the Country Fried Chicken hot with mashed potatoes, green beans (like Texas Roadhouse offers), or your favorite sides. Top it with the gravy (if using) for an extra layer of flavor and moisture.
Tips:
- For extra crispy chicken, double dredge the chicken pieces. Dredge them in the flour mixture, then dip them back into the beaten eggs, and dredge them again in the flour mixture.
- Don’t overcrowd the pan when frying the chicken. This can lower the oil temperature and lead to greasy chicken.
- You can adjust the spice level of the dredge by adding more or less cayenne pepper.
- If you don’t have buttermilk, you can create a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Overall, Texas Roadhouse’s Country Fried Chicken is a hearty and comforting dish. The juicy chicken encased in a crispy shell is sure to satisfy your cravings. Whether you enjoy it on its own or smothered in their optional gravy, this menu item is a Texas Roadhouse favorite for a reason.