Texas Roadhouse Chicken Fried Steak Recipes

CHICKEN FRIED STEAK

Steps:

• Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
• Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
• Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.)
• Combine breading ingredients. Generously coat each steak just before you fry it.
• Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it's properly preheated or the breading will fall off.)
• Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
• Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
• Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.
• Transfer the pan drippings into a small heat-proof bowl. Don't clean the pan.
• Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
• Melt the butter in the same pan over medium heat.
• Whisk in the flour for 1 minute to cook off the raw flour taste.
• Add the oil drippings and minced garlic. cook for 1 minute.
• Add the seasonings, and then the chicken broth in splashes, stirring continuously.
• Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
• Let it simmer and thicken until desired consistency is obtained.

TEXAS ROADHOUSE COUNTRY FRIED CHICKEN

Steps:

• Preheat your oven to 430 degrees Fahrenheit, take out a baking tray with a wire rack.
• Take your chicken breasts and, one by one, flatten them using the technique that we described in our tips and tricks.
• On the hob or in a microwave melt the stick of butter and then transfer to a shallow bowl.
• In another large bowl mix the breadcrumbs, flour and the rest of the dry ingredients.
• One at a time, dip your flattened chicken breasts into the melted butter then immediately toss them into the bowl of breadcrumb mix. Turn and toss until each breast is evenly coated and then place gently onto the wire rack in the baking tray.
• Place the tray into the oven, and bake the chicken for around 40 minutes or until the outside is golden and the breast is cooked through.
• In a saucepan over medium heat, melt the butter and add the flour a teaspoon at a time. Stir until you have a thick paste. Then add the garlic. Fry for 1 minute.
• In a jug, combine the stock and milk. Add this ¼ at a time to the flour and butter mix, stirring constantly. Add the cayenne pepper and give it a final stir.
• Keep warm on a very low heat until the chicken is ready. Then serve over the chicken and enjoy!

TEXAS CHICKEN FRIED STEAK AND GRAVY

Steps:

• Put the flour in a shallow bowl.
• In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
• Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
• Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
• When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
• Remove to a platter lined with paper towels.
• Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
• Slowly add the milk, stirring constantly.
• Season with salt and pepper and serve over the chicken fried steaks.

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• Beat together the egg and milk and set aside.
• Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
• Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
• Set cutlets aside on a piece of waxed paper.
• Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
• With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
• Cream Gravy.
• After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
• Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
• Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

THE ULTIMATE TEXAS CHICKEN FRIED STEAK RECIPE

Steps:

• Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
• Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
• In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
• Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
• To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it's hot enough. This happens at about 350°F.)
• Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
• Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
• As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
• When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3-4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
• Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
• I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that's just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.
• Top the chicken-fried steaks with gravy and serve with your favorite sides.

21 TEXAS ROADHOUSE COPYCAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Make your favorite Texas Roadhouse recipes in the comfort of your home!