Texas Roadhouse Chicken Critters and Cactus Blossom

Texas Roadhouse Chicken Critters and Cactus Blossom

The Texas Roadhouse Chicken Critters recipe offers a twist on a traditional chicken fingers dish. The dish offers a delectable batter that is crunchy and slightly on the spicy side, while the chicken remains moist and flavorful. This restaurant-style dish is slightly difficult to prepare, primarily because the batter is prepared thickly.

Texas Roadhouse Chicken Critters
2 pounds boneless chicken tenderloins
• 1 cup buttermilk
• 1 cup flour
• 1 tablespoon seasoning salt
• 1/3 teaspoon cayenne pepper
• 1/2 tablespoon black pepper
• 1/2 tablespoon white pepper
• 1/2 cup club soda
• 1/2 teaspoon sea salt
• Vegetable oil

  1. Rinse chicken breasts, then cut into strips. Opt for kitchen shears over a knife if possible to make the job of chopping easier.
  2. Pour buttermilk into a bowl. If buttermilk is not available, combine 1 tablespoon of white vinegar with 2 cups of regular milk and allow it to sit for about 5 minutes before using.[7]
  3. Soak chicken strips in buttermilk for a few minutes.[2]
  4. In a large bowl, mix flour, seasoning salt, cayenne pepper, black pepper and white pepper and stir to mix.
  5. Add club soda and water to the mix and stir until you have a smooth consistency and no lumps of flour remain. Consider using a whisk to help make the blending easier.
  6. Remove chicken from buttermilk, then dry with a paper towel.
  7. Heat oil in a Dutch oven or fryer to 350 degrees.
  8. Drop each chicken strip into the batter, then place on a plate for a few minutes.
  9. Fry each battered chicken strip for about 3 to 7 minutes. The timing will vary based on the size of the strips and the amount of coating. The strips should be golden brown when ready.[8]
  10. Remove each strip from the oil and place them on a plate lined with paper towels. Let the strips rest until all of the surface oil has drained.[3]
  11. Dust the top of the strips with sea salt.
  12. Serve chicken critters immediately.

Texas Roadhouse Cactus BlossomTexas Roadhouse Cactus Blossom
Canola oil
• 2-3 extra large onions
• Small condiment cups.

Texas Roadhouse Chili-Horseradish Dipping Sauce
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup prepared chili sauce
• 1/4 teaspoon cayenne pepper
• 2 tablespoons horseradish sauce
Seasoned Flour
• 1 cup flour
• 2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoons garlic powder
• 1/2 teaspoon black pepper
Texas Roadhouse Onion Batter
• 3/4 cup flour
• 1 teaspoons garlic powder
• 1 tablespoon paprika
• 3/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1 teaspoon garlic salt
• 12 ounces beer [5]

  1. Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
  2. Divide sauce among small condiment cups. Refrigerate until ready to serve.
  3. Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.
  4. Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
  5. Slice 3/4 inch off the root end of each onion.[6]
  6. Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.[5]
  7. Remove about 1 inch of the center petals from each onion.
  8. Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
  9. Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
  10. Dip the floured onions in the batter. Allow excess batter to drip off each onion.
  11. Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
  12. Transfer onions to a plate lined with paper towel to drain.
  13. Place on a serving platter and insert the cup of dipping sauce in the center of each onion.