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Texas Roadhouse Chicken Fried Sirloin

Texas Roadhouse Chicken Fried Sirloin - recipe card
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This iconic Texas Roadhouse copycat features a tenderized sirloin steak coated in a seasoned flour batter and pan-fried until golden and crispy. The rich, peppery cream gravy poured over the top delivers the ultimate comfort food experience, with a crunchy crust and juicy interior in every bite.

Ingredients

Scale
  • 4 (6-ounce) sirloin steaks, each about 1/2 inch thick
  • 1 1/2 cups all-purpose flour
  • 1/2 cup plain breadcrumbs
  • 2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 2 large eggs
  • 1/2 cup whole milk, plus 2 cups for gravy
  • 2 cups vegetable oil, for frying (about 1/2 inch deep)
  • 1/4 cup reserved pan drippings (or 1/4 cup butter)
  • 1/4 cup all-purpose flour (for gravy)
  • 1/4 cup heavy cream
  • Kosher salt and black pepper to taste (for gravy)

Instructions

  1. Place one sirloin steak between two sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound the steak evenly until it is about 1/4 inch thick. This tenderizes the meat and ensures even cooking. Repeat with remaining steaks, then season both sides with 1 teaspoon kosher salt and 3/4 teaspoon black pepper.
  2. In a shallow dish, combine 1 1/2 cups all-purpose flour, 1/2 cup breadcrumbs, 1 teaspoon kosher salt, 3/4 teaspoon black pepper, smoked paprika, garlic powder, and cayenne. Whisk until evenly mixed. In a second shallow dish, beat the eggs with 1/2 cup whole milk until smooth. The milk thins the egg wash for better adherence.
  3. Working with one steak at a time, dredge it in the seasoned flour mixture, pressing firmly to coat both sides. Shake off excess, then dip into the egg wash, allowing excess to drip off. Return to the flour mixture and press again to create a thick, craggy crust. This double-dredge is essential for that signature crunchy coating.
  4. Place the breaded steaks on a wire rack set over a baking sheet. Refrigerate, uncovered, for 10 to 15 minutes. This helps the coating set and adhere during frying, preventing it from sliding off in the hot oil.
  5. Pour vegetable oil into a large cast-iron skillet or heavy-bottomed skillet to a depth of 1/2 inch. Heat over medium-high heat until the oil shimmers and a pinch of flour sizzles immediately when dropped in (about 350°F / 175°C on a deep-fry thermometer, though home stoves should use visual cues). Do not let the oil smoke.
  6. Carefully lower one steak into the hot oil. Fry for 3 to 4 minutes on the first side, until deep golden brown and the edges look lacquered. Use tongs to flip carefully — oil may splatter. Fry the second side for 2 to 3 minutes, until equally browned. The internal temperature of the steak should reach 145°F (63°C) for medium-rare (adjust for well-done: 160°F/71°C).
  7. Transfer the fried steak to a clean wire rack set over paper towels. Do not drain on paper towels alone — the rack keeps the crust crispy. Season immediately with a pinch of salt. Repeat with the remaining steaks, adjusting heat as needed to maintain a steady sizzle. Keep fried steaks warm in a 200°F / 93°C oven while making gravy.
  8. After all steaks are cooked, carefully pour the hot oil through a fine-mesh strainer into a heatproof bowl, leaving behind any browned bits (fond) in the skillet. Measure 1/4 cup of the drippings back into the skillet; discard or save the remaining oil for another use. If you don’t have enough drippings, supplement with butter.
  9. Place the skillet over medium heat. Add 1/4 cup all-purpose flour to the drippings and whisk continuously for 2 to 3 minutes, until the roux turns a sandy tan color. This cooks out the raw flour taste and forms the base for a smooth gravy.
  10. Slowly pour in 2 cups whole milk while whisking vigorously to prevent lumps. Add 1/4 cup heavy cream and continue to whisk until the gravy comes to a gentle simmer and thickens, about 4 to 5 minutes. The gravy should coat the back of a spoon — if too thick, thin with a splash of milk.
  11. Season the gravy with the remaining 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt, or to taste. For an authentic Texas Roadhouse flavor, add an extra pinch of black pepper, as the gravy should be assertively peppery. Taste and adjust seasoning.
  12. To serve, place one chicken fried steak on a warm plate and ladle a generous amount of cream gravy over the top. Serve immediately with mashed potatoes, steamed green beans, or Texas toast. The gravy will soak into the crust slightly but should remain distinct and glossy.

Notes

Storage: Refrigerate leftover fried steaks and gravy separately in airtight containers for up to 3 days. Reheating: For best results, reheat steaks in a 350°F / 177°C oven on a wire rack for 10 to 12 minutes to restore crispness. Reheat gravy in a small saucepan over medium-low heat, whisking in a splash of milk if needed. Not recommended for freezing, as the coating becomes soggy upon thawing.

Nutrition

Keywords: chicken fried steak, Texas Roadhouse copycat, country fried steak, pan-fried steak, sirloin recipe, cream gravy, southern comfort food, steak and gravy, crispy steak, cowboy dinner

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