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Texas Roadhouse Country Fried Chicken Copycat Recipe

Texas Roadhouse Country Fried Chicken

Author: Laura Bais
This is the juiciest and most tender chicken you'll have! Paired with creamy baked potatoes it will become your favorite dish!
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Marinating Time 6 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 5 people
Calories 919.1 kcal

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!
Keyword fried chicken, Pan-Frying, Texas Roadhouse, texas roadhouse copycat recipe, texas roadhouse country fried chicken