Texas Roadhouse Chicken Fried Steak Recipe

There is something truly special about recreating a restaurant favorite right in your own kitchen, especially when it turns out even better than the original.

I remember the first time I made this Texas Roadhouse Chicken Fried Steak Recipe for Sunday dinner; the smell of the savory gravy and frying steak filled the whole house with warmth.

It felt like such an accomplishment to bite into that perfectly crispy, golden-brown crust and find tender, juicy steak inside. Since then, it has become my go-to meal whenever I want to treat my family to some serious comfort food without leaving home.

Trust me, once you try this homemade version, you might just skip the restaurant wait times forever.

Ingredients

Here is everything you will need to make this hearty meal, along with a few specific choices I make to ensure it tastes authentic.

• 1 1/2 pounds tenderized cube steak – This cut is essential because it has already been mechanically tenderized, which helps the breading cling and ensures the meat isn’t tough.
• Oil for frying – I suggest using vegetable or canola oil because they have a high smoke point and won’t burn while you are getting that perfect golden crust.
• 1 1/2 cups all-purpose flour – You will use this for both the breading on the steak and as the thickening agent for your creamy gravy.
• 1/2 cup saltine crackers, crushed – This is the secret weapon for that signature crunch; make sure to crush them into fine crumbs so they blend well with the flour.
• 1 1/2 teaspoons salt – Essential for bringing out the savory flavors in both the meat and the breading.
• 2 teaspoons black pepper – Freshly cracked pepper works best here to give it that classic Southern kick.
• 1 cup buttermilk – The acidity in buttermilk tenderizes the meat further and creates a thick coating that helps the flour mixture stick securely.
• 4 tablespoons butter – Use real butter for the gravy base to get that rich, velvety mouthfeel that oil just cannot replicate.
• 2 cups milk – Whole milk makes the richest gravy, but 2% works well if you want something slightly lighter.

Note: This recipe yields approximately 4 servings based on the ingredients quantity listed above.

Variations

It is easy to tweak this recipe to fit your dietary needs or just to experiment with new flavors.

• Dairy-Free Option: You can substitute the buttermilk with almond milk mixed with lemon juice, and use plant-based butter and milk for the gravy.
• Spicy Kick: Add cayenne pepper or a dash of hot sauce to the buttermilk egg wash for a steak that brings some heat.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend and use crushed gluten-free crackers or cornflakes for the coating.
• Garlic Lover’s: Mix a teaspoon of garlic powder into the flour coating and sauté minced garlic in the butter before making your gravy.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

• Heavy Bottom Skillet (Cast Iron preferred): Maintains steady heat for even frying and creates a superior crust.
• Shallow Bowls (2): Needed for setting up your dredging station to coat the steaks efficiently.
• Whisk: Essential for breaking up flour clumps when making the smooth, creamy gravy.
• Wire Rack: Allows air to circulate around the fried steaks so the bottom doesn’t get soggy while cooling.
• Meat Mallet (optional): Useful if your cube steaks need a little extra flattening to cook evenly.

How to Make Texas Roadhouse Chicken Fried Steak Recipe?

Making this dish is surprisingly straightforward, involving a classic dredging process followed by a quick fry. The key is organizing your workspace so you can move the steak from flour to milk and back again without making a mess. Once the steaks are done, the pan drippings become the base for the most incredible scratch-made gravy.

Prepare the Breading Station

Start by setting up your assembly line with two shallow bowls or pie pans. In the first bowl, combine your flour, crushed saltine crackers, salt, and black pepper, mixing them until the spices are evenly distributed. In the second bowl, pour in the buttermilk, which will act as the glue for your breading.

Coat the Steaks

Take a piece of cube steak and press it firmly into the flour mixture, ensuring it is completely dry and coated. Shake off the excess flour, then dip it into the buttermilk, turning it to coat both sides wet. Immediately place it back into the flour mixture for a second coating, pressing down hard so the cracker crumbs stick well, then set it aside on a baking sheet.

Fry the Steaks

Heat your oil in a large skillet over medium-high heat until it shimmers but isn’t smoking. Carefully lay the steaks into the hot oil away from you to avoid splashing. Fry them for about 3 to 4 minutes on the first side until golden, then flip and cook for another 3 to 5 minutes until crisp and cooked through, then move them to a wire rack to drain.

Make the Creamy Gravy

In a clean or wiped-out skillet (or a separate one if you prefer), melt the butter over medium heat. Whisk in the 1/4 cup of flour and let it cook for about a minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to prevent lumps, bring it to a gentle simmer until it thickens, and season with extra salt and pepper to taste.

Additional Tips for Making this Recipe Better

I have found a few little tricks that really elevate this dish from good to restaurant-quality.

• I always let the breaded steaks sit on a wire rack for about 5 to 10 minutes before frying; this helps the coating “set” so it doesn’t fall off in the oil.
• I recommend not overcrowding the pan when frying; if you pack too many steaks in, the oil temperature drops and the breading absorbs grease instead of getting crispy.
• I like to season my flour mixture generously because that is where the bulk of the flavor comes from, so don’t be shy with the pepper.
• I suggest using a cast-iron skillet if you have one because it holds heat the best and gives you the most even browning on the crust.

How to Serve Texas Roadhouse Chicken Fried Steak Recipe?

This dish screams for classic comfort food sides. Serve the steak piping hot, smothered generously with the white gravy. A big scoop of mashed potatoes is mandatory in my book, creating a perfect well for extra gravy. Green beans sautéed with bacon or sweet corn on the cob add nice color and texture to the plate. For a true Southern experience, add a fluffy dinner roll or biscuit on the side to mop up every last drop of sauce.

Nutritional Information

Here is a quick overview of the nutrition facts per serving to help you track your intake.

• Calories: Approximately 546 kcal
• Protein: 24g
• Carbohydrates: 51g
• Fat: 24g

Make Ahead and Storage

While this dish is best fresh, you can definitely manage leftovers if you store them correctly.

Refrigerator Storage

Store the fried steaks and the gravy in separate airtight containers in the fridge. They will stay fresh and safe to eat for up to 3 to 4 days.

Freezing Instructions

You can freeze the fried steaks (without gravy) by wrapping them individually in foil and placing them in a freezer bag for up to 2 months. Thaw them in the fridge overnight before reheating.

Reheating Tips

To restore the crispiness, reheat the steaks in an oven or air fryer at 350°F until warmed through. Avoid microwaving the steak as it will make the breading soggy, though the gravy reheats perfectly fine in the microwave.

Why You’ll Love This Recipe?

There are so many reasons this recipe deserves a spot in your regular dinner rotation.

• It delivers restaurant-quality flavor at a fraction of the cost of eating out at a steakhouse.
• The recipe is incredibly versatile, working just as well for a hearty Sunday breakfast with eggs as it does for dinner.
• It uses simple, budget-friendly ingredients like cube steak and crackers that you probably already have in your pantry.
• The homemade gravy is far superior to anything from a packet, adding a rich, creamy element that ties the whole meal together.