Recreate Texas Roadhouse Country Fried Chicken At Home!
Experience the comfort of Texas Roadhouse with this homemade Country Fried Chicken and Cream Gravy recipe. Enjoy crispy, golden-brown chicken paired with a rich, velvety gravy that will impress your family and friends.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 cups unbleached all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Vegetable oil for frying
- 2 cups whole milk or a mix of whole milk and heavy cream
- 2 tablespoons unsalted butter
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Pound chicken breasts to an even ½-inch thickness.
- Set Up Your Dredging Station: Prepare three shallow dishes. In the first bowl, whisk together buttermilk and eggs. In the second bowl, combine 2 cups of flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. In the third bowl, place another 1 cup of plain flour.
- Breading the Chicken: Dredge chicken in plain flour, dip in buttermilk-egg mixture, then coat in seasoned flour. Place on a wire rack and let rest for 10-15 minutes.
- Fry the Chicken: Heat 1-2 inches of vegetable oil in a skillet to 350°F (175°C). Fry chicken for 4-6 minutes per side until golden brown and cooked through. Drain on a wire rack and keep warm.
- Make the Cream Gravy: Pour off most oil, leaving 2-3 tablespoons in the skillet. Add butter and let it melt. Whisk in flour to create a roux, then gradually add milk, whisking to prevent lumps. Simmer until thickened, seasoning with salt and pepper.
- Serve: Serve the hot Country Fried Chicken smothered in cream gravy.
Nutrition
- Serving Size: 1 piece with gravy
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: Pound chicken to an even thickness for consistent cooking. Season liberally and avoid overcrowding the pan while frying to maintain oil temperature.