Texas Roadhouse Country Fried Chicken
This is the juiciest and most tender chicken you'll have! Paired with creamy baked potatoes it will become your favorite dish!
Equipment
- nonstick skillet
- baking dish
- heavybottomed pot
- kitchen mallet
Ingredients
For the Country Fried Chicken
- 20 oz chicken breasts
- 2 cups buttermilk
- 3 eggs
- 2 cups all-purpose flour
- 1 ½ cup bread crumbs
- 2 tsp salt
- 2 tsp pepper (freshly grounded)
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
For Frying
- 17 oz sunflower oil
For the Baked Potatoes
- 5 potatoes
- 1 tsp salt
- 1 tbsp butter
- 3 tbsp sour cream
- 2 tbsp cottage cheese
- 1 tbsp chives
Instructions
Marinating the Chicken
- Fillet the breasts into desirable size, and beat them with the kitchen mallet.
- Sprinkle the meat with salt and pepper.
- In a large Tupperware, mix buttermilk, garlic powder, onion powder, and cayenne pepper. Immerse the chicken into the blend, cover it tightly, and refrigerate it for 5-6 hours.
Preparing the Potatoes
- Bring your oven to 450 °F (230 °C).
- Take the potatoes and wash them thoroughly, because you’re going to cook them in the skin. My trick is to use a new dish sponge and rub them well – they will be perfectly clean and smooth.
- Tap potatoes dry with a dish or paper cloth. Take as many pieces of aluminum foil as you have potatoes.
- Take the fork and poke them all over the upside for them to induce the flavors better.
- Sprinkle each one with salt to taste and top them with butter flakes.
- Wrap them securely into the foil and place them into the oven. Bake them for 45 minutes or an hour, depending on how big the potatoes are.
Frying the Chicken
- Place all-purpose flour in one and bread crumbs in the other plate. Salt them both a bit, so they don’t taste bland.
- Remove the chicken from the Tupperware, and mix the eggs into spicy buttermilk.
- Pour the sunflower oil into the nonstick skillet suitable for deep frying and heat the oil to medium temperature. Check the temperature by dipping the top of a wooden spoon – if the oil is bubbling around it, it’s heated enough.
- Coat the chicken into the flour, then egg-buttermilk mix, and finish with breadcrumbs. You can coat it twice in flour, but the breading is very thick like so – if you don’t like that, skip it.
- Fry the chicken until it forms a golden brown crust and the inner temperature is 165 °F (74 °C). This will take about 5-8 minutes per piece.
- Repeat everything until you have no chicken left. Place the fillets onto paper towel after frying so it absorbs the residual oil.
Making the White Sauce
- Soften butter over medium heat and add the flour. Whisk it constantly to achieve paste-like consistency and let it bubble a bit.
- It will be slightly golden in approximately 2 minutes, and that’s the moment to pour in hot milk.
- Add salt and pepper to taste, mixing the gravy constantly. Simmer it lightly to desired consistency for 2 to 3 minutes more.
- Remove the sauce from the stove and cover it directly with baking paper or plastic foil.
Final Preparations and Arranging
- Mix up sour cream and cheese, and season it with salt and pepper.
- Unwrap the potatoes from the foil, and cut it through the middle – but halfway (like shown in the picture). Spread potatoes a bit, just enough to create a space for the filling.
- Top it with a tablespoon (or more ☺) of the blend and a pinch of chives for a finishing touch.
- Arrange everything on a large plate, and pour the gravy over the fried chicken. Bon appetit!
Nutrition
Serving: 1servingCalories: 919.1kcalCarbohydrates: 107.5gProtein: 45.8gFat: 33.6gSaturated Fat: 8gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 19.4gTrans Fat: 0.1gCholesterol: 192.6mgSodium: 1957.7mgPotassium: 1681mgFiber: 8.3gSugar: 9.2gVitamin A: 909.1IUVitamin C: 44.8mgCalcium: 249.2mgIron: 6.8mg