Texas Roadhouse Chicken Fried Chicken Recipe
Start by pounding the chicken breasts until they’re about 1/4 inch thick, which helps them cook evenly and stay succulent.The secret lies in the buttermilk marinade—it tenderizes the meat and infuses a subtle flavor.After marinating, dip the chicken in a seasoned flour mixture for that perfect crunch.A trick I’ve learned is to let the coated chicken sit on a wire rack before frying, as this helps the breading adhere better.
Ingredients
- 2 lbs Chicken Breast
- 2 cups Buttermilk
- 2 large Eggs
- 2 cups Panko Breadcrumbs
- 1 cup All-purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1/4 cup Butter melted
Instructions
- Pound the chicken breasts until they are about 1/4 inch thick.
- Season each breast with salt and pepper, ensuring even coverage on both sides.
- In a bowl, mix buttermilk and eggs until well combined.
- Place the chicken in the buttermilk mixture and let it marinate for 5-6 hours in the refrigerator.
- In another bowl, combine flour, garlic powder, onion powder, and cayenne pepper.
- Remove chicken from the marinade and coat it in the flour mixture.
- Dip the chicken into melted butter, then coat it with panko breadcrumbs.
- Bake at 375°F for 40 minutes, or until crispy and golden brown.
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