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
- Rinse chicken breasts, then cut into strips. Opt for kitchen shears over a knife if possible to make the job of chopping easier.
- 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]
- Soak chicken strips in buttermilk for a few minutes.[2]
- In a large bowl, mix flour, seasoning salt, cayenne pepper, black pepper and white pepper and stir to mix.
- 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.
- Remove chicken from buttermilk, then dry with a paper towel.
- Heat oil in a Dutch oven or fryer to 350 degrees.
- Drop each chicken strip into the batter, then place on a plate for a few minutes.
- 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]
- 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]
- Dust the top of the strips with sea salt.
- 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]
- Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
- Divide sauce among small condiment cups. Refrigerate until ready to serve.
- Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.
- 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.
- Slice 3/4 inch off the root end of each onion.[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]
- Remove about 1 inch of the center petals from each onion.
- 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.
- Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
- Dip the floured onions in the batter. Allow excess batter to drip off each onion.
- 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.
- Transfer onions to a plate lined with paper towel to drain.
- Place on a serving platter and insert the cup of dipping sauce in the center of each onion.