Name: Texas Roadhouse Country Fried Chicken
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds), pounded to ½-inch thickness; 2 cups buttermilk; 2 large eggs; 2 tablespoons hot sauce (like Tabasco or Frank’s RedHot); 2½ cups all-purpose flour; 2 tablespoons cornstarch; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons paprika; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper (adjust to taste); Vegetable oil for frying (about 3-4 cups); 3 tablespoons reserved frying oil (for gravy); 3 tablespoons all-purpose flour (for gravy); 2 cups whole milk (for gravy); ½ teaspoon garlic powder (for gravy); Salt and black pepper to taste (for gravy)

Description

Crispy, juicy, and seasoned to perfection – this Texas Roadhouse copycat will make you skip the restaurant and stay home for dinner tonight.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 2 pounds), pounded to ½-inch thickness
2 cups buttermilk
2 large eggs
2 tablespoons hot sauce (like Tabasco or Frank’s RedHot)
2½ cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
Vegetable oil for frying (about 3-4 cups)
3 tablespoons reserved frying oil (for gravy)
3 tablespoons all-purpose flour (for gravy)
2 cups whole milk (for gravy)
½ teaspoon garlic powder (for gravy)
Salt and black pepper to taste (for gravy)

Instructions

Place chicken breasts between plastic wrap and pound to ½-inch thickness with a meat mallet.
In a large bowl, whisk together buttermilk, eggs, and hot sauce. Add chicken, cover, and refrigerate for at least 4 hours or overnight.
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, thyme, oregano, and cayenne pepper.
Heat vegetable oil in a large, heavy skillet to 350°F.
Remove chicken from buttermilk mixture, letting excess drip off. Dredge in flour mixture, pressing firmly.
Dip back into buttermilk mixture briefly, then coat again in flour mixture, pressing to create a thick crust.
Place on a wire rack and repeat with remaining chicken pieces. Let rest for 10-15 minutes.
Carefully place 2 pieces of chicken in hot oil. Fry for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
Transfer to a clean wire rack and repeat with remaining chicken.
For gravy, pour off all but 3 tablespoons of oil. Add flour to the pan and whisk for 1-2 minutes until bubbling.
Gradually whisk in milk, garlic powder, salt, and pepper. Simmer for 3-5 minutes until thickened.
Serve chicken hot with gravy poured over or on the side.