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Texas Roadhouse Chicken Fried Sirloin

Texas Roadhouse Chicken Fried Sirloin
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The Texas Roadhouse Chicken Fried Sirloin is a comforting southern classic featuring tender sirloin steak coated in a crispy, flavorful breading and fried to golden perfection. Served with creamy country gravy, this dish offers a rich taste, satisfying crunch, and hearty satisfaction perfect for any occasion.

Ingredients

Main Ingredients

  • Sirloin steak (fresh, tender) – 4 pieces, about 1/2 inch thick
  • Flour – 1 cup (seasoned with salt, pepper, garlic powder, and onion powder)
  • Eggs – 2 large, beaten
  • Buttermilk – 1 cup
  • Seasoned breadcrumbs or crackling cornmeal – 1 cup
  • Salt and pepper – to taste
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Vegetable oil or peanut oil – for frying, about 2 cups

Country Gravy Ingredients

  • Butter – 2 tablespoons
  • Flour – 2 tablespoons
  • Milk – 1 cup
  • Salt and pepper – to taste

Instructions

  1. Prepare the Sirloin: Trim excess fat from the sirloin steaks, then gently pound them to about 1/2 inch thickness to ensure even cooking and a tender texture.
  2. Marinate in Buttermilk Mixture: Submerge the sirloin steaks in buttermilk combined with a pinch of salt, pepper, and garlic powder. Let them soak for at least 30 minutes to tenderize the meat and enhance flavor.
  3. Set Up Your Breading Station: Arrange three shallow dishes: one with seasoned flour, one with beaten eggs, and one with seasoned breadcrumbs or cornmeal.
  4. Coat the Steaks: Pat the steaks dry. First dredge each steak in the seasoned flour, then dip it in the beaten eggs, and finally coat thoroughly in the breadcrumbs or cornmeal. Press gently to ensure the coating sticks well.
  5. Fry to Crispy Perfection: Heat vegetable or peanut oil in a heavy skillet over medium-high heat. Fry each steak for about 3-4 minutes per side until golden brown and cooked through. Drain the fried steaks on paper towels to remove excess oil.
  6. Make the Country Gravy: Using the leftover oil in the pan, melt the butter, then whisk in flour to form a roux. Gradually whisk in milk, then season with salt and pepper. Cook until thick and smooth.
  7. Serve It Up: Plate the crispy fried sirloin steaks and generously ladle the creamy country gravy over the top for an authentic finish.

Notes

  • Use fresh sirloin for the best texture and flavor.
  • Don’t skip soaking in buttermilk; it tenderizes meat and helps breading adhere.
  • Keep oil temperature between 350°F and 375°F for crispiness without greasiness.
  • Pat steaks dry before breading to improve coating adhesion and crunch.
  • Double dredge (flour-egg-breadcrumb) for an extra thick, crunchy crust.
  • Let fried sirloin rest briefly after cooking to retain juices.

Nutrition

Keywords: chicken fried sirloin, Texas Roadhouse recipe, southern comfort food, fried steak, country gravy

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