Texas Roadhouse serves up a delicious chicken fried steak sandwich.
Although it is not the most popular menu item on the menu, Texas Roadhouse chicken fried steak is an American classic.
At Texas Roadhouse, the restaurant’s special chicken fried steak recipe is a process of first coating the meat in a breading mixture that seals in all the flavors, and then frying it to golden perfection.
That same breading mixture is used when frying any entree at Texas Roadhouse.
This recipe also includes a basic gravy made from cream and flour, but otherwise relies on no heavy sauces or extra ingredients.
What ingredients do you need for Texas Roadhouse Chicken Fried Steak?
The chicken fried steak recipe at Texas Roadhouse will serve 2 people.
It takes about 20 minutes to prepare, and is essentially a combination of several recipes.
1 pound (454 grams) boneless, flank steak
2 eggs (1/2 cup)
1 tablespoon garden-fresh parsley leaves, chopped
1 clove garlic, minced
2 cups plain flour
1/4 teaspoon black pepper
4 tablespoons unsalted butter
2 cups whole milk
small pinch of ground nutmeg
Table salt & ground black pepper to taste
- (Optional): Extra breadcrumbs for breading if needed)
- (Optional): 1/2 cup light cream, such as half-and-half or sour cream
(For best results, be sure the meat is completely frozen before breading and frying.)
How long does it take to prepare Texas Roadhouse Chicken Fried Steak?
Texas Roadhouse chicken fried steak has a few more steps than most recipes, but the preparation time to prepare this dish is still relatively quick.
It only takes about an hour from start to finish.
As with all restaurant recipes, the preparation time is largely dictated by how much room you have for frying.
What is the best way to cook Texas Roadhouse Chicken Fried Steak?
There are two ways to cook Texas Roadhouse chicken fried steak.
The first is in a skillet on the stovetop, or in an oven if you’ve got a gas oven.
You heat a frying oil (or shortening) to about 350 degrees.
Pour one cup of flour into the oil, enough so that it forms a large ball, and then add a teaspoon of salt and two tablespoons of chili powder.
Knead the salt and chili powder into the flour, working quickly to make sure that they don’t clump and burn.
Then dust the chicken fried steak with the seasoned flour.
Coat each side of the steak with seasoned flour, and use tongs to rest the coated cutlet on your work surface.
This allows you to pick up the coated cutlets without any flour falling off.
You can cook the chicken fried steak in any kind of frying pan, like cast iron or non-stick.
If you need more room to work with, you can use an electric griddle instead.
Cook the chicken fried steaks for about 7 minutes per side over medium-high heat.
You can also cook them in a pan on top of the stove at high heat.
Place your chicken fried steaks in a skillet over high heat, and let them fry for about 2 minutes per side.
Use tongs to move them around once in a while so they don’t stick.
How do you season Texas Roadhouse Chicken Fried Steak?
To create the perfect gravy for this dish, start by combining three parts flour and one part salt.
Next, add in a half cup of milk and blend into a thick paste.
In addition to this oil and flour mixture, know that the chicken fried steak at Texas Roadhouse is coated with an oil and seasoning mixture.
In order to make your own Texas Roadhouse chicken fried steak recipe at home, you will need to first melt butter in a large skillet over medium heat.
Next, add two teaspoons of garlic powder to the melted butter, and mix well into the melted butter.
Next, add in two tablespoons of Cajun seasoning and two tablespoons of chili powder to the melted butter.
Next, add in two tablespoons of seasoned salt.
Blend well into the melted butter before adding in two cups of all-purpose flour.
Finally, whisk all the ingredients together until there are no lumps remaining.
What type of oil should be used to fry Texas Roadhouse Chicken Fried Steak?
The first step to making the coating for Texas Roadhouse chicken fried steak is to mix a breading mixture.
This breading mixture is then coated in the steaks and pan fried, sealing in all the flavors of the seasoning and creating a crispy exterior.
There are various ways of making a breading mixture, but generally you would mix flour, baking powder, and salt into the ingredients.
Milk and eggs are also added.
This mixture will coat the pan and steaks in a crunchy coating that will ensure excellent flavor.
Another important step to frying out any type of steak is to choose an appropriate oil temperature.
For Texas Roadhouse chicken fried steak, we recommend cooking the oil at 300 degrees Fahrenheit.
This temperature ensures that the steak won’t become overcooked before it is done.
How do you make the gravy for Texas Roadhouse Chicken Fried Steak?
The gravy is made from a basic mixture of butter, flour, and milk.
When the gravy is finished, it will be nice and thick and perfect for pouring over the steaks as you go along.
What sides go well with Texas Roadhouse Chicken Fried Steak?
The chicken fried steak sandwich at Texas Roadhouse is a traditional side dish.
The taste is excellent, and the only change to this recipe comes from what you choose to top your chicken fried steak with.
The only real unique flavor comes from the gravy, but even this gravy is basic.
When constructing your side dish around the chicken fried steak, you have several options.
The classic choice is mashed potatoes and gravy.
Some people also enjoy a variety of vegetables, like sweet mashed potatoes or even rice.
A grilled cheese sandwich or grilled cheese panini is a good choice for those who don’t like vegetables or mashed potatoes.
How do you store leftover Texas Roadhouse Chicken Fried Steak?
Once you have eaten as much of the Texas Roadhouse Chicken Fried Steak and mashed potatoes as you can, it’s time to put the leftovers in your fridge ready to be used on another day.
A common question on forums is how long you can store leftovers in the fridge, but there isn’t any hard and fast answer.
The key factor is temperature control, rather than time control.
If stored in a cooler place, such as freezer compartment of the fridge, it should last for several weeks.
If stored in a warmer place, such as near the cooking appliance, it will last for only a few days before going stale.
It’s best if you reheat leftover Texas Roadhouse Chicken Fried Steak in a microwave or by setting it over a pan and warming it up on the stove top.
You can also warm up gravy without opening up your microwave oven.
What is the best way to reheat Texas Roadhouse Chicken Fried Steak?
You can either microwave the leftovers or use the oven.
Both methods are effective, but microwaving is quick and simple.
- Line a baking dish with paper towels or use a shallow baking dish so that your chicken fried steak will stay flat during reheating.
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
- Place the chicken fried steak on the paper towels or in the shallow dish and top with additional paper towels.
- Place in the oven and allow to reheat for 35-45 minutes, depending on thickness.
Are there any variations to the Texas Roadhouse Chicken Fried Steak recipe?
Although the chicken fried steak is a tried and true recipe, there will likely be some differences between how you prepare it at home.
- The breading mixture on the Texas Roadhouse Chicken Fried Steak can vary slightly.
- You can use crushed cornflakes or crushed Ritz crackers to coat the meat if you want to add a little nutty flavor.
- To make the gravy, you can use a store bought gravy product or use your own homemade recipe for an even richer flavor.
- If you are cooking for a larger group, consider making two separate batches of chicken fried steak at once.
- This will allow you to cook the first batch and then have one filled up to eat that very same day.
If you want to take the time to make your own breading and gravy, this recipe can easily be transformed into a more unique meal.
For example, you could combine the breading with ground beef instead of chicken.
The final consistency and taste will be different, but still delicious.
- 1 Bottle
- 1 Oven
- 1 Pan
- 1 pound pre-tenderized cube steaks
- Kosher salt
- 2 large eggs beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- Canola oil
- peanut oil
- olive oil
For the gravy:
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk
- Kosher salt
- Freshly ground black pepper
- Round steak must be pounded thin if you’re using it in place of pre-tenderized cube steak; otherwise, the meat will be far too chewy. Place two pieces of plastic wrap between each steak. The steak should be pounded to a very thin consistency, less than 1/4 inch, using a rolling pin, rubber mallet, meat mallet, or empty wine bottle. Spread out the plastic wrap, which likes to wrinkle as you work, and turn the steak over frequently while you pound it. Repeat with the remaining steaks.
- Salt the meat with a tiny bit of salt. Set the oven to 200 °F. Place a baking sheet in the oven with a wire rack on top. While preparing the gravy, you’ll use the oven to keep the finished steaks warm and crisp.
- Get two large, shallow dishes ready. Whisk the milk and eggs in the first one. Combine the flour, cayenne, salt, and garlic powder in the second. Each steak should be dredged in flour one at a time. The flour should be pressed into the steak on both sides using the heel of your hand. Shake off any excess flour before lifting the steak and covering both sides with the egg wash. After removing the steak from the egg wash and shaking off any excess, coat it once again in flour. On both sides of the steak, push the flour in once more. On a dish, set aside. the remaining steaks, and repeat.
- A big frying pan should have 1/4 inch of oil covering the bottom. When you drop some flour into the oil, it should sizzle and the oil should be heated to 350°F. It’s not ready if the oil doesn’t sizzle; if it burns, it’s too hot; lower the heat. Lay a covered steak into the hot oil one at a time. Some of the oil should be spooned over the steak using a metal spoon. The coating is then set. About 2 minutes of frying will get the steak’s edges golden brown. Fry the steak for two more minutes after carefully flipping it over in the pan. Tip the steak up with a metal spatula to drain the extra oil when both sides of the steak have turned golden brown. It should be taken out of the pan and placed on the wire rack in the oven to maintain warmth. Repeat the procedure with the remaining steaks and keep them baking while you prepare the gravy.
- the pan’s heat should be turned off. Remove all of the grease from the pan save for 3 tablespoons. On medium heat, add 3 tablespoons of flour and whisk. Stirring continuously, cook for 4 to 5 minutes or until mixture is the colour of milk chocolate.
- Add the milk and cream gradually while continually whisking until the mixture of fat and flour is uniformly smooth and a wonderful milk chocolate colour. The mixture will first congeal, but as you whisk in more liquid, it will loosen. To make gravy the correct thickness, add milk. Add more milk if you find the gravy to be too thick. Give it more time to cook if it’s too thin. Add salt and a generous amount of black pepper, to taste.