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Texas Roadhouse Chicken Fried Steak

Texas Fried Chicken Steak - recipe card
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This Texas Roadhouse-style chicken fried steak features a tenderized cube steak coated in a seasoned flour breading and fried until golden and crispy. It’s smothered in a rich, creamy gravy made from the pan drippings, delivering a classic Southern comfort meal that pairs perfectly with mashed potatoes and green beans.

Ingredients

Scale
  • 4 cube steaks (about 1.5 pounds total), pounded to 1/4-inch thickness
  • 2 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying (about 2 cups)
  • For the gravy:
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Begin by preparing the steaks: Place the cube steaks between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, pound each steak to an even 1/4-inch thickness. This tenderizes the meat and ensures even cooking.
  2. In a shallow dish, whisk together 2 cups buttermilk and 2 large eggs until thoroughly combined. This mixture will help the breading adhere to the steaks.
  3. In a separate shallow dish, combine 2 cups all-purpose flour with 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper (if using). Whisk until the spices are evenly distributed; set aside.
  4. Dredge each steak first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip off, then return to the flour mixture, pressing firmly to coat thoroughly. Transfer the breaded steaks to a wire rack set over a baking sheet; let rest for 10 minutes. This rest allows the breading to set, preventing it from falling off during frying.
  5. While the steaks rest, pour vegetable oil into a large cast-iron skillet or heavy-bottomed pot to a depth of about 1/2 inch (about 2 cups). Heat the oil over medium-high heat until it shimmers and a pinch of flour sizzles immediately when dropped in (about 350°F if using a thermometer, but the shimmer test works). Do not let the oil smoke.
  6. Carefully place two of the breaded steaks into the hot oil, ensuring they are not overcrowded. Fry for 3-4 minutes per side, until deep golden brown and cooked through (internal temperature should reach 145°F / 63°C for medium rare, but for cube steak, cook to 160°F / 71°C for well done). Adjust heat as needed to maintain a steady sizzle.
  7. Using tongs, transfer the fried steaks to a clean wire rack set over a baking sheet to drain. Repeat with the remaining two steaks, allowing the oil to return to temperature between batches. Do not place them on paper towels, as the steam will soften the crust.
  8. After removing the last batch, carefully pour off all but 3 tablespoons of the hot oil from the skillet, leaving the browned bits (fond) in the pan. Reduce heat to medium.
  9. Sprinkle 3 tablespoons all-purpose flour over the hot oil and whisk constantly for 1-2 minutes, until the flour turns a light golden brown and smells nutty. This roux will thicken the gravy.
  10. Gradually pour in 2 cups whole milk while whisking vigorously to prevent lumps. Continue cooking and whisking for 3-5 minutes, until the gravy thickens to a creamy consistency that coats the back of a spoon. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed. Serve the gravy immediately over the fried steaks.

Notes

Storage: Refrigerate leftover steak and gravy separately in airtight containers for up to 3 days. Freezing: Freeze cooked steak (without gravy) for up to 2 months; reheat in a 350°F (177°C) oven for 15-20 minutes. Reheating gravy: Warm in a saucepan over low heat, adding a splash of milk to restore consistency. Avoid microwaving the steak as it will become soggy.

Nutrition

Keywords: chicken fried steak, Texas Roadhouse, cube steak, country fried steak, southern comfort food, cream gravy, fried beef steak, buttermilk, southern recipe, comfort food, steak dinner

Find it online: https://copycatkitchenco.com/copycat-texas-roadhouse-chicken-fried-steak/