Texas Roadhouse Chicken Fried Steak Recipe

KrystelSeptember 27, 2023

DifficultyMedium

Servings4

Savoring Tradition: Texas Roadhouse Chicken Fried Steak Explained

Introduction to a Southern Classic

I’ve always been drawn to the art of Southern cooking, and the Texas Roadhouse Chicken Fried Steak holds a special place in my heart. This dish, with its cube steak coated in seasoned flour mixture and fried to golden brown perfection, embodies the soul of comfort food. Its crispy crust and creamy gravy combine to create a culinary masterpiece that has become a southern favorite. Drenched in tradition, this tasty dish invites you and me to bring the essence of roadhouse country into the comfort of our own kitchens.

For me, the allure of recreating this popular dish lies not just in its delicious taste, but also in the simple pleasure of making it. With simple ingredients like black pepper, garlic powder, and vegetable oil, home cooks like us can prepare a meal that transports our taste buds to the Southern United States. It's the combination of crispy breading, cube steak at room temperature, and the right temperature of hot oil that makes this chicken-fried steak a comfort food staple. This is more than just a meal; it’s a journey to the heart of Southern cuisine.

Key Takeaways:

• Embrace the essence of Southern cooking with this beloved comfort food, characterized by its crispy crust and creamy gravy.
• Recreate a culinary masterpiece at home using simple ingredients, bringing the tradition of Texas Roadhouse into your kitchen.
• Celebrate the simplicity and deliciousness of this chicken-fried steak, a testament to the rich flavors and comfort of Southern cuisine.

The Ingredients You'll Need

To embark on the culinary masterpiece that is the Texas Roadhouse Chicken Fried Steak, you'll need an ensemble of simple ingredients, each playing a pivotal role in the flavor symphony of this Southern favorite. First, let us start with the heart of the dish - the cube steak. This choice cut will ensure tenderness beneath the crispy breading. Next, quality seasonings such as kosher salt, ground black pepper, and garlic powder are crucial for that seasoned flour mixture defining our crispy crust. Don't forget the onion powder and paprika for an additional flavor depth.

For the crispy breading, purpose flour and a mix of baking soda and baking powder will give us that golden brown perfection we're after. Eggs and hot oil will bind and fry our coated steaks to crispy, comfort food excellence. Ensuring these ingredients are of the best quality will elevate your Texas Roadhouse Chicken Fried Steak from a simple recipe to a comfort dish that beckons the heart and soul of the Southern United States right into the comfort of your own kitchen.

Preparation: A Step-by-Step Guide

I began the journey to perfect Texas Roadhouse Chicken Fried Steak by selecting high-quality cube steak. I ensured it was brought to room temperature for even cooking. After drying the meat with paper towels, I seasoned it liberally with black pepper and kosher salt. The seasoned flour mixture, combined with onion powder and garlic powder, awaited its role. In a shallow dish, a mix of buttermilk and eggs was ready to bind the crispy breading to the steak.

I dredged each piece in the seasoned flour mixture, then into the buttermilk blend, and back into the flour. Ensuring each was well-coated, I let them rest. The large skillet was filled halfway with hot oil, bringing it to the right temperature for that golden-brown crust without the dreaded burn. After frying to perfection, I rested the steaks on a wire rack, allowing excess oil to drain, creating that unforgettable crispy crust.

Frying to Perfection

I've discovered that frying the coated steaks to that iconic golden brown perfection is an art in itself. It requires a keen eye for detail and a bit of patience. Initially, I made sure the hot oil in the large skillet reached just the right temperature. Too hot, and the steaks would burn; too cool, and they'd absorb excess oil, turning soggy.

In my journey, not overcrowding the skillet emerged as crucial. Each piece of chicken-fried steak needs space to cook evenly. This method ensures that each side crisps up nicely without steaming the other pieces. I usually cook them in batches, placing the finished ones on a wire rack to keep the crispy crust intact. It's a simple technique that significantly elevates the dish, transforming it into a culinary masterpiece that reminds me of the comfort and tradition found in the heart of the Southern United States.

Serving and Presentation

I had learned the importance of not just cooking but also presenting. Every delicious dish deserves a stage, and for the Texas Roadhouse Chicken Fried Steak, it's no different. The crispy crust and golden brown appearance of the steak teased promises of comfort food at its best. Pairing this culinary masterpiece with creamy mashed potatoes and tender green beans rounded out what I consider a complete meal. These favorite sides, I found, should hug the steak on the plate, creating not just a meal, but an experience.

A simple recipe, yet when plated, it transformed into a feast for the eyes. Crispy breading on the outside, succulent steak on the inside, the dish beckoned to be enjoyed in the comfort of your own kitchen. Remember, the right temperature, a wire rack for resting, and seasoned flour mixture all contribute to the crispy perfection that is chicken-fried steak. And in that moment, I realized the power of presentation.

Storing Leftovers

After savoring the comforting flavors of the Texas Roadhouse Chicken Fried Steak, you might find yourself with leftovers. It's crucial to handle these delicious remnants properly to maintain their crispy breading and tenderness for future enjoyment. First, ensure your leftovers cool to room temperature before storage. This step prevents condensation inside the container, which could sog your crispy crust. Place the chicken-fried steak in an airtight container, separating layers with paper towels to absorb excess oil.

When the time comes to reheat, opt for an oven or toaster oven set to a moderate temperature. This method encourages even warming and helps revive the steak's outer crispiness without overcooking the interior. Microwave reheating might be quicker, but it can render your carefully cooked steak rubbery and the breading soggy. Remember, consuming leftovers within two to three days is best for both food safety and quality, ensuring every bite remains a delightful nod to the Southern favorite you initially enjoyed.

Perfecting Your Technique

I've found that perfecting the technique for Texas Roadhouse Chicken Fried Steak involves a blend of patience and precision. Initially, ensuring your cube steak reaches room temperature before seasoning aids in even cooking. Moisture can be the enemy of a crispy crust; hence, using paper towels to pat the meat dry is crucial. After seasoning with black pepper and garlic powder, I wrap it tightly in plastic wrap. This step infuses the flavors beautifully.

Not all skillets are created equal for this task. A large skillet, preferably cast iron, conducts heat evenly and maintains the right temperature, essential for that golden brown perfection. When you add vegetable oil, make sure it's hot but not smoking. Testing the oil with a small amount of the seasoned flour mixture can indicate when it's time to fry. This minor adjustment makes a significant difference. Remember, overcrowding the skillet will lower the temperature, leading to soggy breading rather than the desired crispy breading. I fry the steaks in batches, placing each finished piece on a wire rack over a paper towel-lined plate to rid them of excess oil.

Ultimately, these are simple ingredients coming together to create a culinary masterpiece. Encouraging oneself to make minor adjustments based on personal taste encourages a richness in flavor while honoring the tradition of this cherished southern favorite. Be bold in your journey to bring the comfort of the southern United States into the comfort of your own kitchen.

Bringing the Roadhouse to Your Kitchen

I had embarked on a mission to recreate the iconic Texas Roadhouse Chicken Fried Steak within the comfort of my own kitchen. It was not merely about cooking a meal; it was about bringing a slice of roadhouse country right into my dining space. I discovered the simple ingredients and step-by-step instructions made this culinary masterpiece incredibly accessible. With cube steak, seasoned flour mixture, vegetable oil, and a dash of dedication, I achieved that golden brown perfection reminiscent of the Southern United States favorite.

Through frying the coated steaks at just the right temperature and pairing them with creamy mashed potatoes and green beans, I orchestrated a complete meal that resonated with comfort food's essence. The crispy crust, coupled with creamy gravy, enlivened our family meals, offering a taste of southern favorite without stepping outside. Successfully storing the excess oil-draped, crispy breading pieces for later proved a minor adjustment; they were easily restored to their delicious glory on a wire rack. This journey taught me that every home cook could bring the essence of Texas Roadhouse's celebrated dish into their kitchen, crafting delicious recipes that warm the heart and delight the senses.

Chicken Fried Steak

This dish, with its cube steak coated in seasoned flour mixture and fried to golden brown perfection!

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Author: Krystel

Ingredients

• 1 lb lean ground beef about ¼ lb each
• 1 ½ cups flour
• 2 teaspoon ground black pepper divided
• 2 teaspoon kosher salt divided
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon tsp baking soda
• ½ teaspoon baking powder
• 1 ½ cups buttermilk
• 2 teaspoon Franks Red Hot sauce
• 2 eggs
• 1 cup vegetable oil or enough for frying

Instructions

• In a bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder and set aside. In a separate bowl, whisk together buttermilk , hot sauce, and eggs then set aside.
• Form thin patties with the ground beef and dry with a paper towel, removing as much of the moisture as you can. Season with 1 teaspoon of salt and 1 teaspoon of pepper. Let sit for 5 mins and pat dry again with paper towel.
• Dredge the patties/steak in the flour mixture, shaking off the extra gently, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
• Place breaded patties/steaks on a sheet pan and press any of the remaining flour mixture into the patties/steaks making sure that it is completely coated then let them sit for 10 mins.
• Meanwhile, heat vegetable oil in a skillet on medium heat. (How much oil you need depends on the size of your skillet. It only takes a cup for me) You want it to be about ¼-inch deep. (We aren’t trying to deep fry the steaks, just shallow frying.) Place two patties/steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall apart so be sure when you flip them. Don't try to fry more than two steaks or the pan will be too crowded and it won't come out right, trust me lol.
• When they're done I rest them on a wire rack until I'm ready to plate.