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Texas Roadhouse Chicken Fried Steak Recipe

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Texas Roadhouse Chicken Fried Steak is a classic Southern comfort dish featuring tenderized cube steak breaded in a seasoned flour and cracker mixture, fried to a golden crisp, and served with rich, creamy white gravy. This recipe recreates the beloved restaurant favorite with a crispy exterior and smooth, flavorful gravy, perfect for a hearty family meal.

Ingredients

For the Chicken Fried Steak

  • 1 1/2 pounds tenderized cube steak
  • Oil for frying (vegetable or canola oil recommended)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup saltine crackers, crushed
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 cup buttermilk

For the Gravy

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Coating: In a shallow bowl, combine the all-purpose flour, crushed saltine crackers, salt, and black pepper. Mix well to ensure even seasoning throughout the coating.
  2. Set Up Buttermilk Dip: In another shallow bowl, pour the buttermilk. This will help the coating adhere to the steaks and keep them moist during frying.
  3. Dredge the Cube Steaks: Dip each cube steak first into the flour mixture, coating it thoroughly on both sides, then shake off the excess flour. Next, dip the steak into the buttermilk, let excess drip off, and then dredge back into the flour mixture once more. Place the coated steaks on a baking sheet to rest while you heat the oil. This double dredge creates a thick, crispy crust.
  4. Heat the Oil: In a heavy-bottom skillet, heat enough oil over medium-high heat to deep-fry the steaks. The oil should be hot but not smoking, typically around 350°F (175°C).
  5. Fry the Steaks: Carefully place the coated steaks in the hot oil. Fry for 3-4 minutes on the first side until golden brown, then flip and cook for an additional 3-5 minutes on the other side, ensuring the meat is cooked through and the crust is crispy.
  6. Drain the Steaks: Once cooked, transfer the steaks to a wire rack to drain excess oil and maintain crispiness. Avoid placing them directly on paper towels which can cause sogginess.
  7. Make the Gravy - Melt Butter: In a medium-large skillet, melt the butter over medium heat to prepare the base for the white gravy.
  8. Add Flour and Cook Roux: Whisk in the flour until it forms a smooth paste (roux). Cook for about one minute to eliminate the raw flour taste while stirring constantly to prevent burning.
  9. Add Milk and Thicken: Slowly whisk in the milk to avoid lumps. Bring the mixture to a low simmer, continuing to whisk until the gravy thickens to your desired consistency.
  10. Season the Gravy: Stir in salt and black pepper to taste. Adjust seasoning as needed to complement the steak. Serve gravy warm over the chicken fried steak.

Notes

  • Make sure the oil temperature is maintained around 350°F for an even, crispy crust.
  • Resting the dredged steaks on a baking sheet before frying helps the coating set and adhere better.
  • Use a thermometer if possible to check doneness; cube steak should reach an internal temperature of 145°F for safety.
  • For a gluten-free version, substitute the all-purpose flour and saltine crackers with gluten-free alternatives.
  • Serve with mashed potatoes or green beans for a complete Southern-style meal.

Find it online: https://dishcooks.com/texas-roadhouse-chicken-fried-steak-recipe/