Texas Roadhouse Country Fried Chicken
Texas Roadhouse's Country Fried Chicken consists of chicken breasts, thighs, and drumsticks that are coated with a light batter, fried, and served with a creamy gravy.


1 3-pound fryer chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying

Gravy Ingredients

3 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock
Salt and pepper to taste


Place chicken in a large, shallow tray or dish.
Pour the buttermilk over the chicken and cover.
Refrigerate for one hour.
Drain the chicken in a colander.
In a sturdy plastic or paper bag, mix together the flour, salt, pepper, and cayenne pepper.
Heat 2 - 3 cups of oil in a large cast iron skillet on medium-high heat.
One at a time, add the pieces of chicken to the flour mixture and shake the bag to fully coat the chicken.
Fry each piece of chicken for 12 - 15 minutes on each side, or until the chicken is golden brown.
Remove the chicken from the pan and place on a rack over a cookie sheet to drain.

Make the Gravy

Drain all but approximately two tablespoons of the drippings in the skillet.
Stir in two tablespoons of flour and cook for about two minutes.
Gradually add the milk, stirring constantly.
Gradually add the chicken stock, stirring consistently.
Bring the gravy to a boil over medium heat and stir for two or three minutes, until thickened.
Season with salt and pepper.
Serve the chicken with a generous amount of gravy.




Texas Roadhouse's Country Fried Steak is a sirloin steak that is coated with a light batter, fried, and served with a creamy gravy.


Country Fried Steak Ingredients

1/2 pound boneless sirloin steak, about 1/2" thick
1 cup all-purpose flour
1 egg
1 1/2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying

Gravy Ingredients

2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Texas Roadhouse Country Fried Steak
Country Fried Steak

Flatten the sirloin to a thickness of about 1/4" and then cut into two pieces.
Put the flour into a shallow bowl.
In another bowl, mix together the egg, buttermilk, salt, and pepper.
Dredge the steaks in the flour, then the egg mixture, and then again in the flour.
In a cast iron skillet over medium-high heat, heat about four inches of oil.
Cook the steaks for about four minutes on each side, then drain on paper towels.

Gravy Recipe

Pour out all but two or three tablespoons of the meat drippings from the skillet.
Sprinkle 2 tablespoons of flour into the oil in order to make a roux.
Cook for about two minutes, stirring constantly, until thickened.
Gradually whisk in the milk.
Cook for three to four minutes, stirring frequently, until the gravy is thick and bubbly.
Add salt and pepper.
Spoon a generous amount of gravy over each steak and serve.