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A plate with Texas Roadhouse Country Fried Chicken topped with white gravy, mashed potatoes with gravy, and a serving of green peas. A gold fork and knife are placed on the plate.
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4.99 from 65 votes

Texas Roadhouse Country Fried Chicken Recipe

Texas Roadhouse Country Fried Chicken is a family favorite. Now you can enjoy it at home with these tips and delicious recipe.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Carrie Barnard
Cost: $13.51, $3.38 per Serving

Ingredients

For the Chicken:

  • 4 Boneless Skinless Chicken Breasts
  • 1 ½ cups Flour
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Salt
  • 1 tsp Pepper
  • ¼ tsp Cayenne Pepper
  • 1 Cup Buttermilk
  • 2 Large Eggs
  • Vegetable Oil for Frying

For the Gravy:

  • ½ cup Butter salted
  • ¼ cup Flour
  • 2 cups Milk
  • ½ tsp Salt
  • ½ tsp Pepper

Instructions

For the Chicken:

  • Pound 4 boneless skinless chicken breasts to approximately ¼ inch thickness.
  • In a shallow bowl, mix together 1½ cups flour, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, 1 tsp black pepper, and ¼ tsp cayenne pepper.
  • In a separate bowl, whisk together 2 eggs and 1 cup buttermilk.
  • Coat each chicken breast in the flour mixture, then dip into the buttermilk mixture, then back into the flour mixture, pressing to coat completely. Place on a plate.
  • Preheat oven to 200°F.
  • Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F.
  • You will have to work in batches for the next step.  Gently place each coated chicken breast into the oil and cook for 2-3 minutes per side until the chicken is lightly golden brown.  Drain the chicken on a plate lined with a paper towel and then place the chicken on a sheet pan in the oven while you fry the remaining chicken breasts.  Allow the chicken to stay in the oven while you prepare the gravy.

For the Gravy:

  • In a saucepan, melt ½ cup butter over medium heat.
  • Whisk in ¼ cup flour and cook until combined and lightly browned.
  • Gradually whisk in 2 cups milk until smooth.
  • Add ½ tsp salt and ½ tsp black pepper.
  • Simmer for 3–5 minutes until thickened. Add more milk if too thick or simmer longer if too thin.
  • Ensure chicken reaches 165°F internal temperature.
  • Serve chicken topped with gravy and enjoy!

Video

Notes

This chicken is best served fresh as it’s crispy and delicious but you can store the leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 680kcal | Carbohydrates: 52g | Protein: 39g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1038mg | Potassium: 804mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 4mg
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