When it comes to comfort food, nothing quite beats a heaping plate of crispy, golden fried chicken with a drizzle of creamy white gravy. That’s exactly what makes the Texas Roadhouse Country Fried Chicken so iconic — it’s crunchy, tender, and soul-satisfying. And today, you’ll learn how to bring that restaurant magic straight into your kitchen.

This recipe is a celebration of flavors and textures — marinated chicken that stays juicy, a triple-layer crisp coating, and that silky white sauce tying it all together. Paired with baked potatoes loaded with sour cream and cheese, this dish feels like it belongs on both a family table and a Southern-inspired feast.

What Makes This Fried Chicken Different?

The key is the marinade and the breading layers. Buttermilk isn’t just there for flavor; its acidity tenderizes the chicken so every bite melts in your mouth. The breading is built in several steps, making the outside crunchier than your average fried chicken.

And let’s not forget the sauce — Texas Roadhouse serves their plate with a buttery Béchamel. That pour of creamy gravy softens the crunch just enough to balance everything beautifully. It’s indulgent, but not heavy, which is why it’s such a crowd favorite.

Ingredients Needed for the Recipe

• Chicken breasts (20 oz) – boneless, skinless, perfect for frying.
• Buttermilk (2 cups) – for marinating the chicken to tenderize and flavor.
• Eggs (3) – binder for breading.
• All-purpose flour (2 cups) – the foundation of the crispy crust.
• Bread crumbs (1 ½ cup) – final crunch layer.
• Salt (2 tsp) – enhances flavor.
• Freshly cracked pepper (2 tsp) – subtle bite.
• Cayenne pepper (1 tbsp) – touch of heat.
• Onion powder (1 tbsp) – savory base.
• Garlic powder (1 tbsp) – rich depth.
• Sunflower oil (17 oz) – neutral frying oil.

Sides:

• 5 baking potatoes
• 1 tsp salt
• 1 tbsp butter
• 3 tbsp sour cream
• 2 tbsp cottage cheese (or cheddar if you like it sharper!)
• 1 tbsp chopped chives

Best Time to Serve This Dish

This isn’t your grab-and-go meal — it’s meant for occasions when you want the table to feel cozy and indulgent. Perfect for Sunday dinners, family gatherings, or even as a centerpiece dish when hosting friends. The hearty sides also make it great for colder months, when warming food feels right.

Of course, you don’t need an excuse. Make it on a lazy weekend or even a midweek treat if time allows. Trust me, no one ever complains when fried chicken shows up at dinner.

How to make Texas Roadhouse Country Fried Chicken [Copycat Recipe]?

Step 1: Marinating the Chicken

Start by filleting the chicken and lightly pounding it with a mallet. Sprinkle with salt and pepper. In a deep dish, mix buttermilk with garlic, onion powder, and cayenne. Immerse the chicken fully, cover tightly, and refrigerate for at least 5–6 hours. This step sets the tone for juicy, flavorful meat.

Step 2: Preparing the Potatoes

Preheat the oven to 450 °F (230 °C). Clean the potatoes thoroughly, then poke holes with a fork. Rub with salt and top with butter flakes. Wrap each potato in foil and bake for 45 minutes to 1 hour until creamy inside.

Step 3: Frying the Chicken

Set up a breading station: one plate with flour, another with breadcrumbs, and the buttermilk-egg mix in between. Remove chicken from the marinade, dip in flour, then egg mixture, then crumbs. Heat sunflower oil and fry each piece until golden brown and cooked to 165 °F internally — about 5–8 minutes each. Place on paper towels to drain excess oil.

Step 4: Making the White Sauce

In a saucepan, melt butter and whisk in flour until paste-like. Slowly add hot milk while whisking until smooth. Season with salt and pepper. Cook lightly for 2–3 minutes until slightly thickened. Optional: stir in cheese for extra richness. Cover to prevent a film from forming.

Step 5: Final Touches

Slice open baked potatoes halfway and fluff with a fork. Top with a mix of sour cream, cottage cheese, and a sprinkle of chives. Plate the chicken, pour the warm gravy over, and arrange the stuffed potatoes on the side. It’s a sight to behold — and even better to eat.

Ingredient Substitutions You Can Try

If you don’t have buttermilk, you can make your own by mixing regular milk with a tablespoon of vinegar or lemon juice. Instead of breadcrumbs, crushed cornflakes or panko give a slightly lighter crunch. As for the gravy, you can swap classic béchamel with a peppery country gravy for a more Southern punch.

Potatoes can be swapped with mashed potatoes or even fries if you’re aiming for a quicker side. It’s flexible — tweak it according to your pantry and preferences.

How to Store and Reheat

If you’ve got leftovers (though that’s rare!), store the chicken wrapped in foil or in an airtight container. It holds up for about three days in the fridge. To reheat, pop it in the oven instead of a microwave to maintain that crunch.

Baked potatoes, still wrapped in their foil, keep nicely in the fridge for about three days. Just warm them in the oven and refresh with a new dollop of sour cream or cheese. The gravy, by the way, reheats best on the stovetop — just add a splash of milk to loosen it.

Tips

• Always marinate the chicken long enough; that’s the real trick to tenderness. Double-coat in flour if you like an extra-thick crunch (but it’s heavier, so balance it). Use a thermometer for oil — too hot means burnt coating, too cold means soggy crust.
• When frying, don’t overcrowd the pan. Chicken pieces need their space; otherwise, the temperature drops and the coating won’t crisp properly. And lastly, serve the gravy separately if you want guests to add their own at the table — keeps everything crisper until the very end.
• There you have it! A complete, soul-warming Texas Roadhouse Country Fried Chicken copycat recipe that proves homemade can be just as decadent as the restaurant. Now it’s your turn to fry up a little Texas magic in your own kitchen — don’t forget the potatoes and plenty of gravy.

Print Recipe

Texas Roadhouse Country Fried Chicken [Copycat Recipe]

Author: katie Smith Cooking Method: Simmering, Skillet Cuisine: American Courses: Main Course

Difficulty: medium Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins

Cooking Temp: 230  C Servings: 5 Estimated Cost: $ 15.50 Calories: 780

Best Season: Fall, Winter, year-round

Description

This copycat Texas Roadhouse Country Fried Chicken recipe delivers the same crispy, golden breading and tender, juicy chicken you love from the restaurant. Paired with fluffy baked potatoes topped with sour cream and chives, and drizzled with silky homemade Béchamel sauce, it's a comfort food dream come true. Perfect for weekend dinners or impressing guests with a Southern-style feast!

Ingredients

Servings

For the Country Fried Chicken

• 20 oz chicken breasts (about 2 large breasts)
• 2 cups buttermilk
• 3 eggs
• 2 cups all-purpose flour
• 1.5 cup breadcrumbs (plain or panko)
• 2 tsp salt
• 2 tsp pepper (freshly ground)
• 1 tbsp cayenne pepper (adjust for heat preference)
• 1 tbsp onion powder
• 1 tbsp garlic powder

For Frying

• 17 oz sunflower oil (or any neutral frying oil)

For the Baked Potatoes

• 5 potatoes (medium-sized, bake-friendly variety)
• 1 tsp salt (to taste)
• 1 tbsp butter (divided into flakes for topping)
• 3 tbsp sour cream
• 2 tbsp cottage cheese (or grated cheddar for richer flavor)
• 1 tbsp chives (fresh, chopped)

For the White Sauce (Béchamel)

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups milk (hot, preferably whole milk)
• ¹⁄₄ tsp salt (or to taste)
• ¹⁄₄ tsp pepper (freshly ground)

Instructions

Marinating the Chicken

1. Prepare the Chicken

   Fillet the chicken breasts into desired sizes and gently pound them with a kitchen mallet to an even thickness for consistent cooking.
   Mark as complete

2. Season and Marinate

   Sprinkle chicken with salt and pepper. In a large container, mix buttermilk, garlic powder, onion powder, and cayenne pepper. Add chicken, ensuring it's fully submerged. Cover and refrigerate for 5–6 hours (or overnight for best results).
   Mark as complete

Preparing the Potatoes

1. Preheat and Prep

   Preheat oven to 230°C (450°F). Wash potatoes thoroughly using a clean sponge to remove dirt. Dry with a towel.
   Mark as complete

2. Poke and Season

   Use a fork to poke holes all over each potato. Sprinkle with salt and top with a small butter flake.
   Mark as complete

3. Bake

   Wrap each potato tightly in aluminum foil and place on a baking sheet. Bake for 45–60 minutes, depending on size, until tender when pierced with a fork.
   Mark as complete

Frying the Chicken

1. Set Up Breading Station

   Place flour in one bowl and breadcrumbs in another. Lightly season both with salt. In a third bowl, beat the eggs and mix with the leftover buttermilk marinade.
   Mark as complete

2. Heat the Oil

   Pour sunflower oil into a deep nonstick skillet. Heat over medium until a wooden spoon dipped in bubbles steadily (around 350°F / 175°C).
   Mark as complete

3. Coat and Fry

   Dredge each chicken piece in flour, dip into egg-buttermilk mix, then coat with breadcrumbs. For extra crunch, double-dredge (flour → egg → flour → egg → breadcrumbs). Fry 5–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
   Mark as complete

4. Drain

   Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.
   Mark as complete

Making the White Sauce

1. Make the Roux

   Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until slightly golden and paste-like.
   Mark as complete

2. Add Milk

   Gradually pour in hot milk, whisking constantly to prevent lumps.
   Mark as complete

3. Simmer and Season

   Add salt and pepper. Simmer gently for 2–3 minutes until thickened. Remove from heat and cover surface with plastic wrap or parchment to prevent a skin from forming.
   Optional: Stir in grated cheddar or parmesan for extra flavor.
   Mark as complete

Final Preparations and Arranging

1. Prepare Potato Topping

   Mix sour cream and cottage cheese (or cheddar) in a bowl. Season with salt, pepper, and chives.
   Mark as complete

2. Fill the Potatoes

   Unwrap potatoes and slice open the top (cut halfway through). Gently press sides to open a cavity. Spoon in sour cream mixture and sprinkle with chives.
   Mark as complete

3. Serve

   Plate the fried chicken and baked potatoes. Drizzle chicken generously with warm Béchamel sauce or serve on the side. Enjoy immediately!
   Mark as complete

Nutrition Facts

Servings 5

Serving Size 1 chicken breast + 1 baked potato + gravy

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Amount Per Serving

Calories 780kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 10g50%

Trans Fat 0.5g

Cholesterol 180mg60%

Sodium 1350mg57%

Potassium 1200mg35%

Total Carbohydrate 65g22%

Dietary Fiber 5g20%

Sugars 8g

Protein 45g90%

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Calcium 180 mg

Iron 4.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead tip: Marinate chicken overnight for maximum tenderness.
• Reheating: Reheat chicken in a 350°F oven with convection to restore crispiness. Avoid microwaving.
• Gluten-free option: Use gluten-free flour and breadcrumbs.
• Storage: Cooked chicken lasts 3 days in the fridge. Potatoes can be stored wrapped in foil for up to 3 days. Reheat separately for best texture.

Keywords: Texas Roadhouse chicken, country fried chicken, copycat recipe, fried chicken, baked potatoes, white gravy, Béchamel sauce, comfort food