Texas Roadhouse Chicken Fried Steak
This Texas Roadhouse Chicken Fried Steak recipe yields a restaurant quality meal with the restaurant price tag! Combine cube steak with a simple breading and fry to perfection for a comforting Southern-style dish with a homemade creamy gravy.
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Next time you're craving a tasty chicken fried steak, break out this recipe instead of going out for dinner! I love making this recipe in my own kitchen, and all you need is cube steak, crackers, and some other essentials.
Why this Recipe Works
This classic Southern-style dish is a perfect copycat of the same meal you'll find at restaurants like Texas Roadhouse, but much more affordable and customizable!
Take advantage of the low price tag of tender cube steak and pair it with a simple cracker breading that's made using common ingredients. Finish it off with a delicious homemade gravy and you've got the ultimate comfort food dinner, any night of the week!
For a full feast, serve chicken-fried steak over Garlic Cream Cheese Mashed Potatoes with a side of Green Beans. The whole family will love this filling and savory dish!
Ingredients Needed
- Cube steak: This affordable, tenderized cut of beef is commonly used for chicken fried steak!
- Oil: I like to use olive oil, but feel free to use your favorite frying oil (vegetable oil is also great).
- Flour: All purpose flour will be used both for the breading and to thicken the gravy.
- Saltine crackers: This is the secret ingredient that makes the fried breading crispy and crunchy.
- Salt and black pepper: Helps create a flavor base that you can add other seasonings to if you like.
- Buttermilk: Dredge the steaks in buttermilk so the breading sticks.
- Butter: Gives the gravy a rich and silky texture.
- Milk: Helps prevent the gravy from becoming too thick.
How to Make this Chicken Fried Steak
- Step 1: Use a rolling pin or other long object to crush the crackers into crumbs.
- Step 2: In a shallow bowl or dish, combine flour with cracker crumbs, salt, and pepper. Mix until well combined.
- Step 3: Coat each steak in the flour mixture.
- Step 4: Once floured, dredge the steak in buttermilk.
- Step 5: Return to the flour mixture for a double coating of breading.
- Step 6: Heat oil over medium high heat in a heavy bottom skillet. Fry steaks for 3 to 5 minutes on each side, then transfer to a wire rack or a baking sheet lined with paper towels to cool and drain.
- Step 7: In a separate skillet, melt butter over medium heat.
- Step 8: Add the flour and whisk until smooth, about a minute or so.
- Step 9: Pour in the milk and whisk to combine, then bring to a simmer and cook until thickened.
- Step 10: Taste the gravy and add salt and pepper as needed.
Recipe Tips
- You don't want to fully cover the steaks in oil. The hot oil should come about halfway up the height of the steaks.
- Add extra spices to the seasoned flour mixture like garlic powder, cayenne pepper, or onion powder.
- Use a nice sturdy skillet. A cast iron skillet will never fail you here, but any large skillet with a heavy bottom works well.
- If you don't have buttermilk, you can easily make your own by combining regular dairy milk with an acidic ingredient like lemon juice or vinegar.
- This fried steak can also be served as a filling and comforting breakfast! Pair with some eggs and hash browns for a hearty brunch.
- Depending on the size of your skillet, you may need to fry in batches. Be sure not to overcrowd and give the steaks plenty of room for even cooking.
- Like things on the spicy side? Mix about a tablespoon of your favorite hot sauce with the buttermilk before dipping the steaks.
Recipe FAQ's
The way these two dishes are prepared is more or less the same, and the difference comes down to the gravy. Country fried steak is paired with a brown gravy, whereas chicken fried steak is served with this silky white gravy.
Make no mistake--there's no chicken involved here! The name simply comes from the method of breading and frying the steak, which is a cooking technique that's commonly used for fried chicken.
Allow the oil to fully heat up before adding the steak. If it isn't hot enough, it will just soak into the breading instead of frying it, which will lead to a more oily and soggy result.
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Texas Roadhouse Chicken Fried Steak
Equipment
- 1 skillet
Ingredients
- 1 1/2 pounds tenderized cube steak
- Oil for frying
- 1 1/2 cups all purpose flour
- 1/2 cup saltine crackers crushed
- 1 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1 cup buttermilk
For the Gravy
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a shallow bowl add the flour, saltine crackers, salt and pepper and mix until combined.
- In another shallow bowl add the buttermilk.
- Dip the cube steaks into the flour until well dredged on both sides then shake any extra flour off. Then dip the cube steak into the buttermilk and shake any excess off then dredge back into the flour again. Place on a baking sheet to rest.
- Heat a heavy bottom skillet on medium high heat and add the oil.
- Place the coated cube steaks into the hot oil and fry for 3-4 minutes on one side then flip and fry another 3-5 minutes until cooked to desired doneness.
- When the steaks are done frying place them on the wire rack to drain.
For the Gravy
- Heat a medium-large skillet on medium heat and add the butter to melt.
- Whisk in the flour and whisk until smooth, cook another minute.
- Whisk in the milk, bring to a low simmer, just until thickened.
- Add salt and pepper more to taste if needed.
Yay Ginny you're welcome! So happy you both enjoyed it, thanks for the great review 🙂
I have been trying all of the Chicken Fried Steak recipes and I have found my husbands favorite one, we have been married almost 59 years and he always orders the type of meal every time, also my favorite. Needless to say Yours accord to him is the one he wants served at home. so A VERY BIG THANKYOU no more hunting or trying of chicken fried steak dinners.
This was so yummy! We have some allergies in my family, so I made it with gf flour and crackers, df butter, and almond milk. It was still amazing! Just a little bland… I think next time I would put a little more salt, pepper, garlic or onion powder. I also put half of the batch in the air fryer to experiment, and after 25 minutes, it was so crisp and juicy! Served over garlic crock pot mashed potatoes. Such a great, adaptable, versatile recipe!
I use that buttermilk tip all the time, so happy you enjoyed it Jake 🙂
Had only tried chicken fried steak out at restaurants before I saw your recipe! Gave it a shot last night and it came out so delicious. Loved all the tips, especially the one about an alternative to buttermilk. Will definitely be cooking this again. Thanks!!