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.