Texas Roadhouse Chicken Fried Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
667 kcal
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Course
Main Course
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Cuisine
American
Texas Roadhouse Chicken Fried Steak
Description
This dish uses sirloin steak pounded thin to about 1/4 inch to ensure tenderness and quick cooking. The steak pieces are dredged in a seasoned flour mixture, dipped in a buttermilk and egg wash, and then recoated with flour for a thick, textured crust. The steaks are fried in vegetable oil heated to approximately 350°F, achieving a golden-brown exterior in a few minutes per side, while keeping the meat inside juicy.
The accompanying gravy is made by melting salted butter and creating a roux with flour, then gradually whisking in milk and seasoning with salt and pepper. This gravy provides a creamy, smooth contrast to the crispy steak exterior.
The steak with gravy is served freshly hot to maintain crispiness. Leftovers can be stored airtight for up to five days. This dish is suitable paired with mashed potatoes, green beans, or other classic sides.
Ingredients
For the Steak:
- 1 1/2 pound sirloin steak pounded to 1/4 inch thick, boneless
- 1 1/2 cups flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 Cup buttermilk
- 2 egg large
- vegetable oil for frying
For the Gravy:
- 1/2 cup butter salted
- 1/4 cup flour
- 2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Pound out the steaks until they are approximately 1/4” thick and there should be 4 pieces.
- In a shallow bowl, mix together the flour, garlic powder, salt, pepper and cayenne pepper. Then in a separate shallow bowl whisk together the eggs and buttermilk.
- Then dip and coat the steaks in the flour mixture. Then dip the steak in the buttermilk mixture and then back into the flour again and pack the flour onto the steaks so that it’s completely coated. Place the coated steaks on a plate. Continue this process until all the steaks are coated.
- Preheat the oven to 200 degrees F. Then heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat until the oil is approximately 350 degrees F.
- You will have to work in batches for the next step. Gently place each coated steak into the oil and cook for 2-3 minutes per side until the steak is lightly golden brown. Drain the steak on a plate lined with a paper towel and then place the chicken fried steak on a sheet pan in the oven while you fry the remaining steaks.
- Then it’s time to make the gravy. Combine the butter and flour in a medium saucepan.
- Heat over medium high heat until the butter is melted and the flour is cooked. Then pour in the milk and whisk it in to make sure there are no lumps.
- Allow the gravy to simmer for 3-5 minute until it thickens.
- If the gravy is too thick, add more milk and if the gravy is too thin, allow it to continue to simmer until it has thickened.
- Then serve the chicken fried steak with the gravy poured top and enjoy!
Notes
- Ensure steaks are pounded evenly thin for consistent frying and tenderness.
- Maintain oil temperature around 350°F to achieve a golden crust without burning.
- Fry steaks in batches to avoid crowding and maintain oil temperature.
- Serve freshly to enjoy crisp coating; leftovers keep well in an airtight container up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 936mg | 39% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 255mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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