If you’ve ever eaten at Texas Roadhouse and dreamt of that crispy, juicy country fried chicken, you’re in the right spot.
This homemade version is super comforting, crunchy on the outside, and tender on the inside. It’s one of those dishes that feels like a big warm hug on a plate.
We’re talking about golden, seasoned breading, rich creamy gravy poured on top, and every bite just melts in your mouth.
The best part? You don’t have to leave home to get that restaurant-style flavor.
Why I Love This Recipe
I’ve made this so many times I could probably cook it with my eyes closed. It’s one of those recipes people ask for again and again. Every time I serve it, someone asks, “Can you PLEASE send me the recipe?”
- It tastes just like the one from Texas Roadhouse (maybe even better).
- The crust stays super crispy, even after the gravy goes on.
- It’s the perfect comfort food after a long day.
- It feels special, but it’s super easy to make.
What You’ll Need
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil (for frying)
For the cream gravy:
- 1/4 cup pan drippings or butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Pro Tips
- Pound the chicken evenly: This helps it cook evenly and keeps it juicy.
- Let the chicken soak in buttermilk overnight: This makes it super tender and flavorful.
- Double dip for extra crunch: Dipping the chicken in flour, then egg, then flour again gives you that thick, crispy coating.
- Use a thermometer: Fry at 350°F to avoid greasy or undercooked chicken.
- Don’t crowd the pan: It’ll drop the oil temp and make the crust soggy.
Tools Needed
- Mixing bowls
- Whisk
- Tongs
- Cast iron skillet or deep frying pan
- Meat thermometer
- Paper towels and wire rack
- Medium saucepan (for gravy)
- Meat mallet or rolling pin (to pound chicken)
Substitutions and Variations
- Use chicken tenders instead of breasts for kid-sized portions
- Swap buttermilk with milk + 1 tbsp vinegar or lemon juice
- Use gluten-free flour to make it gluten-free
- Add chopped fresh herbs to the flour mix for a herby flavor
- Use pork chops instead of chicken for a Southern twist
Make Ahead Tips
- Soak the chicken in buttermilk the night before
- Pre-mix the seasoned flour and store in a zip bag
- You can also make the gravy a few hours ahead and reheat it gently
Cooking Time and Servings
Servings: 4
Cook Time: 35 minutes
Total Time: 45 minutes (plus marinating)
Macros Information (per serving)
Calories: ~620
Protein: 42g
Carbs: 32g
Fat: 36g
(Estimate only. Will vary based on exact brands and ingredients.)
Why This Recipe Works (Quick Science)
The buttermilk breaks down the protein in the chicken, making it super tender. The flour sticks better when you dredge after an egg wash, and frying at the right temp locks in moisture and keeps the crust from absorbing too much oil. The gravy thickens from the flour and fat combo (a roux!), creating that smooth, creamy finish.
Common Mistakes
- Skipping the buttermilk soak — your chicken will be tougher.
- Not checking the oil temp — too hot and it burns, too cold and it gets greasy.
- Using wet tongs or wet chicken — causes splattering and mess.
- Adding gravy while the chicken is too hot — it softens the crust.
What to Serve With
- Mashed potatoes
- Green beans or corn
- Buttermilk biscuits
- Mac and cheese
- Coleslaw
FAQ
Can I bake instead of fry?
Yes, but it won’t be as crispy. Use a wire rack and bake at 425°F for 30-35 minutes.
Can I use an air fryer?
Yep! 400°F for about 20 minutes, flipping halfway through. Spray with oil for crispiness.
Can I freeze leftovers?
Absolutely. Let them cool completely, then freeze in an airtight container for up to 2 months.
What oil is best for frying?
Vegetable or canola oil works great — high smoke point and neutral taste.
Instructions
Step 1: Pound the Chicken
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them until they’re about 1/4” thick.
Step 1: Soak the Chicken
Place 4 chicken breasts in a bowl and pour 2 cups of buttermilk over them. Cover and refrigerate for at least 1 hour or overnight.
Step 2: Mix the Seasoned Flour
In a shallow dish, mix 2 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper.
Step 3: Make the Egg Wash
In another dish, whisk 2 large eggs with 1/4 cup milk until well combined.
Step 4: Dredge in Seasoned Flour (First Coat)
Remove the flattened chicken breast from the buttermilk. Coat it fully in the seasoned flour mixture, pressing lightly so the flour sticks to every part of the surface.
Step 5: Dip into Egg Wash and Dip It Back into The Seasoned Flour
Transfer the floured chicken piece into the egg wash. Let it soak briefly to coat all sides. The flour from the previous step begins to absorb the egg, creating a sticky surface for the second dredge. Then, dip it back into the seasoned flour.
Step 6: Fry the Chicken
Heat about 1 inch of vegetable oil in a cast iron skillet over medium heat. Once it hits 350°F, add chicken. Cook 5–7 minutes per side until golden brown and cooked through.
Step 6: Drain the Chicken
Remove chicken and place on a wire rack or paper towels to drain any extra oil.
Step 7: Make the Gravy
In a saucepan, melt 1/4 cup butter or use 1/4 cup pan drippings. Add 1/4 cup flour and whisk for 1–2 minutes. Slowly pour in 2 cups milk, whisking constantly until thick. Season with salt and pepper.
Step 8: Serve It Up
Place chicken on a round plate. Pour hot gravy over the top. Add mashed potatoes and green beans if you like.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F for 10-15 minutes to keep it crispy.
- Store gravy separately and reheat gently in a saucepan.
Final Thoughts
There’s something about country fried chicken that just hits the spot every time. It’s cozy, it’s filling, and it brings the flavor. Once you try this homemade version, I bet it’ll be on regular rotation.
Give it a go and let me know how it turned out in the comments! I’d love to hear your twist on it or help if you’ve got any questions.