Crispy, juicy, and smothered in creamy, peppery gravy — this Texas Roadhouse Chicken Fried Steak copycat brings that classic Southern diner feel right into my home kitchen. With tender cube steaks double-dredged in a flavorful seasoned flour, fried until golden, and finished with homemade gravy made from pan drippings, this dish is the ultimate comfort food for any night of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steak:
4 cube steaks (tenderized beef round steaks)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon black pepper
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for a kick)
1 1/2 cups buttermilk
1 large egg
Vegetable oil, for frying
For the gravy:
1/4 cup pan drippings (after frying steaks)
1/4 cup all-purpose flour
2 cups whole milk
Salt and pepper to taste
Directions
I start by mixing the flour, baking powder, baking soda, paprika, cayenne, salt, and pepper in a shallow dish.
In a separate bowl, I whisk together the buttermilk and egg.
Each cube steak gets dredged first in the flour mix, then the buttermilk-egg mixture, then back in the flour. I press the flour on well to make sure I get that crispy crust. Then I let the coated steaks rest for 10 minutes.
I heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
Frying the steaks in batches, I cook them for about 3–4 minutes per side until golden brown and crispy, then let them drain on a paper towel-lined plate.
For the gravy, I pour off all but 1/4 cup of pan drippings, reduce the heat to medium, and whisk in the flour. I cook it for 1 minute while stirring.
Then I gradually whisk in the milk and keep whisking until the gravy thickens — usually about 5–7 minutes. I season it to taste with salt and pepper.
I serve the steaks hot, smothered in that rich, homemade gravy.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: Approximately 585 kcal
Variations
Spicy twist: I sometimes add more cayenne or even a dash of hot sauce to the buttermilk mix for extra heat.
Chicken version: I swap cube steak with pounded chicken breasts for a chicken fried chicken alternative.
Gluten-free: Using gluten-free flour blends lets me make this dish suitable for gluten-sensitive guests.
Gravy add-ins: A pinch of garlic powder or a splash of cream in the gravy makes it extra rich and flavorful.
Baked version: While not as crispy, baking the dredged steaks at 400°F for 20–25 minutes is a lower-oil alternative.
Storage/Reheating
If I have leftovers, I store the steaks and gravy separately. The steaks go in an airtight container in the fridge for up to 3 days. The gravy keeps just as well. For reheating, I use the oven at 350°F to keep the steak crispy — about 10–15 minutes. I reheat the gravy on the stovetop, adding a splash of milk to thin it if needed. I avoid the microwave since it softens the crispy coating.
FAQs
What is the difference between chicken fried steak and country fried steak?
Chicken fried steak usually comes with a peppery white cream gravy, while country fried steak is typically served with a brown gravy. I stick with the white gravy for that Texas Roadhouse-style flavor.
Can I use regular steak instead of cube steak?
I could, but I’d need to tenderize it well. Cube steak is already tenderized and works best for this recipe to get that melt-in-the-mouth texture.
Why does the breading fall off my chicken fried steak?
If I skip the resting time after dredging, the coating might not stick well. I always let the coated steaks rest for 10 minutes before frying, and I avoid overcrowding the pan to keep the oil temperature steady.
Can I make this ahead of time?
I can prep the dredged steaks a few hours in advance and store them in the fridge, but I don’t fry them until just before serving to keep the crust crispy. The gravy can be made ahead and reheated too.
What sides go best with chicken fried steak?
I like to serve it with mashed potatoes, green beans, cornbread, or coleslaw — classic Southern comfort sides that soak up all that creamy gravy.
Conclusion
This Texas Roadhouse Chicken Fried Steak recipe delivers everything I love about classic Southern cooking — crispy crust, juicy steak, and rich, creamy gravy. Whether I’m cooking for Sunday dinner or just craving some homestyle flavor on a weeknight, this recipe never fails to satisfy. It’s hearty, comforting, and always a hit at the table.
Recipe:
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Texas Roadhouse Chicken Fried Steak
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Texas Roadhouse Chicken Fried Steak copycat recipe delivers a crispy, juicy steak smothered in creamy peppered gravy. With double-dredged cube steaks fried to golden perfection and a rich, homemade gravy made from pan drippings, it’s the ultimate Southern comfort food.
Ingredients
4 cube steaks (tenderized beef round steaks)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 1/2 cups buttermilk
1 large egg
Vegetable oil, for frying
1/4 cup pan drippings (after frying steaks)
1/4 cup all-purpose flour (for gravy)
2 cups whole milk
Salt and pepper to taste (for gravy)
Instructions
- In a shallow dish, mix flour, baking powder, baking soda, paprika, cayenne (if using), salt, and pepper.
- In a separate bowl, whisk together the buttermilk and egg.
- Dredge each cube steak in the flour mixture, then the buttermilk-egg mixture, then back in the flour, pressing to adhere well.
- Let the coated steaks rest for 10 minutes to help the coating stick.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry steaks in batches for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
- For the gravy, pour off all but 1/4 cup of pan drippings and reduce heat to medium.
- Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5–7 minutes.
- Season the gravy with salt and pepper to taste.
- Serve the steaks hot, smothered in the homemade gravy.
Notes
Add extra cayenne or hot sauce to the buttermilk for a spicy version.
Swap cube steak with pounded chicken breasts for chicken fried chicken.
Use gluten-free flour blends to make this dish gluten-free.
Add garlic powder or a splash of cream to the gravy for more flavor.
Bake dredged steaks at 400°F for 20–25 minutes for a lower-oil alternative.
Store steaks and gravy separately in the fridge for up to 3 days.
Reheat steaks in the oven at 350°F for 10–15 minutes to maintain crispiness.
Thin gravy with a splash of milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 585
- Sugar: 5g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
