Chicken Fried Steak is a country classic, and the cooks at Texas Roadhouse make a pretty great version of it. The Country Fried Sirloin Texas Roadhouse serves is wonderfully crunchy with a well-seasoned coating and comes smothered in white gravy. So tasty, and now you can bring the recipe to your kitchen.
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What makes Texas Roadhouse Chicken Fried Sirloin so good?
When you are craving a hearty meal, few dishes can compare to this Southern classic. The flavorful coating gives the tender steak a considerable crunch, and the silky smooth gravy lends extra richness to the steak. The combination is the perfect balance of texture and taste.
Copycat Texas Roadhouse Chicken Fried Steak makes a great dinner, and some folks think it is a mighty fine breakfast as well.
Why you’ll love this recipe
There is nothing fancy when it comes to making a great country fried sirloin steak, but it does require the proper technique and quality ingredients. This Country Fried Sirloin Texas Roadhouse style recipe will walk you through the basics and give you a few seasoning secrets so you can serve the juiciest and most mouthwatering version you’ve ever had.
Paired with a couple of the recommended side dishes below, you have a family dinner that can’t be beaten.
Country Fried Sirloin Steak ingredients
For the homemade cream gravy, you’ll need:
- Unsalted butter
- All-purpose flour
- Whole milk
- Salt
- Freshly ground black pepper
The homemade cream gravy is very easy to make, and it tastes great, but if you are in a rush, you can use two packets of Pioneer Country Gravy Mix.
For the breaded steak, you’ll need:
- Boneless sirloin steak. 3/8th of an inch thick
- All-purpose flour
- Salt
- Freshly ground black pepper
- Garlic powder
- Paprika
- Onion powder
- Buttermilk
- Vegetable oil, for frying
How to make Country Fried Sirloin Texas Roadhouse style
To make the white gravy for the Texas Roadhouse Country Fried Sirloin:
- Melt the unsalted butter in a saucepan over medium heat.
- Whisk in the flour and continue to stir occasionally until the flour is light tan, about a minute.
- Slowly add in the whole milk while whisking.
- Simmer while stirring until the gravy is thick enough to coat the back of a spoon.
- Season the gravy with salt and pepper.
- Remove the pan from the heat and cover it to keep the gravy warm.
To prep the Country-Fried Steak:
- Season all the steaks with salt and pepper on both sides and put them on the counter to warm up while you set up the breading station.
- In a wide, shallow bowl (a pie plate is perfect), stir together the flour, salt, freshly ground black pepper, garlic powder, paprika, and onion powder.
- Pour the buttermilk into a separate, wide, shallow bowl and place it to one side.
- Place a wire rack on top of a baking tray and set it next to the bowl with the seasoned flour.
- Dip a steak in the seasoned flour mixture and shake well to remove any excess flour.
- Dunk the floured steak in the buttermilk and return it to the seasoned flour.
- Place the twice-floured steak on the wire rack.
- Repeat with the remaining steaks. Let the breaded steaks rest for at least 20 minutes before frying.
To fry Texas Roadhouse Chicken-Fried Steak:
- Put a clean wire rack on top of a baking tray and set it near where you will be frying.
- Place a deep, large skillet on a burner and pour in three inches of oil.
- Turn on the heat to medium-high and heat the oil to 350°F. Use an instant-read thermometer to check the temperature.
- Once the oil is up to temperature, carefully add one or two breaded steaks to the skillet, being sure not to overcrowd it. You’ll need to fry the steaks in batches.
- Let the steak fry undisturbed for about 7 minutes until the top begins to turn golden brown. Carefully flip the steak using tongs and cook the other side for an additional three to four minutes.
- Use the tongs to remove the cooked steak and drain it on a wire rack.
- Wait for the oil to get back to the proper temperature, and then cook more steaks.
- Plate the Texas Roadhouse Country Fried Sirloin and top it with warm white gravy.
What to serve it with
A good side dish or two will make Chicken Fried Steak a real meal.
Creamed Corn. The sweetness of fresh corn pairs perfectly with Country Fried Sirloin Steal. Whether you prefer a classic recipe, like this one for Brookville Hotel Creamed Corn, or are ready to experiment with an updated version like Cheesy Creamed Corn, you can’t go wrong.
Broccoli, Rice, and Cheese Casserole. Even your kids will gobble up this tasty and comforting casserole. Broccoli, Rice, and Cheese Casserole is a snap to make, freezes like a dream, and reheats wonderfully, so you’ll always have the perfect side dish.
Potatoes. There are so many ways to prepare potatoes, and they all go great with Texas Roadhouse Chicken Fried Steak. There is nothing wrong with sticking with Traditional Mashed Potatoes if you want, but you could try roasting them or baking creamy Scalloped Potatoes if you feel a little ambitious.
How to store leftover Texas Roadhouse Country Fried Sirloin
It’s best to separate the white gravy and fried breaded steak. Transfer the white gravy to an airtight container and refrigerate it for up to three days. Place a single layer of room-temperature fried steak in a container and cover tightly. The steak should stay fresh in the fridge for up to three days, but the breading will get soggy after a few hours.
What is the best way to reheat it?
Place room-temperature leftover chicken fried steaks on a wire rack over a baking tray and warm for about 6 minutes in a preheated 400°F. Reheating in the microwave is not recommended since it will toughen the steak.
More Texas Roadhouse copycat recipes
Favorite steak recipes
Check out more of my easy recipes for beef and the best copycat restaurant recipes on CopyKat!
Texas Roadhouse Chicken Fried Sirloin
You can make delicious chicken fried sirloin steak and gravy like Texas Roadhouse with this easy copycat recipe.
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Servings: 6
Calories: 306kcal
Ingredients
Chicken Fried Sirloin
- 1 1/2 pounds sirloin steak 3/8 inch thick
- 2 cups all-purpose flour
- 1 teaspoon salt plus extra to season the steak
- 1 teaspoon ground black pepper plus extra to season the steak
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 cups buttermilk
- vegetable oil for frying
Homemade Gravy
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 3/4 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
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Season the steaks with salt and ground black pepper on both sides and let them rest while you prepare the seasoned flour.
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In a shallow dish, combine the flour, salt, ground black pepper, garlic powder, paprika, and onion powder. Mix well. Pour the buttermilk into a separate shallow dish.
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Dredge the steaks with seasoned flour and shake off the excess. Dip the floured steaks into the buttermilk and shake off the excess. Dredge the steaks with seasoned flour again and shake off the excess. Place breaded steaks on a wire rack over a baking sheet. This will allow the breading to dry out a bit and better adhere to the steaks.
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Pour about 3 inches of oil into a skillet. Heat the oil to 350°F.
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Place 1 or 2 steaks at a time into the hot oil. To ensure that the crust adheres properly, do not touch the steaks until the top begins to brown, about 7 to 8 minutes. Flip the steaks and cook for an additional 3 to 4 minutes.
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Remove the steaks from the oil and drain on a clean wire rack over a rimmed baking sheet.
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To make the gravy, place the butter in a small pot over medium heat. When it is completely melted, add the flour and stir to combine. Cook for about 1 minute. Slowly add the milk, whisking constantly to avoid lumps. Cook and stir until the mixture thickens. Season with salt and pepper.
Notes
Instead of homemade gravy, you can use 2 packages of Pioneer gravy mix and prepare it according to the package instructions.
Nutrition
Calories: 306kcal | Carbohydrates: 16g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 552mg | Potassium: 575mg | Fiber: 1g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 0.02mg | Calcium: 172mg | Iron: 3mg
