So, Let Me Tell You About This Texas Roadhouse Butter Chicken Copycat
You know how there are some recipes that just hit different? Well, this Texas Roadhouse Butter Chicken Copycat is one of those for me. The first time I made it, I was trying to impress my cousin from Dallas (she's a tough critic, bless her heart) and, honestly, I was a little nervous. But everyone went back for seconds—except my uncle, who went straight for thirds. I still tease him about it. I’ve made this so many times since, I could probably do it blindfolded (don’t actually try that, though; trust me, the kitchen mess isn’t worth it).
Why You'll Love This (Or At Least, Why My Family Does)
I make this when folks are craving something cozy but also want a dinner that’s not too fussy. My family goes a bit bonkers for this because it’s rich and creamy, but not too heavy—plus, that buttery sauce! And, confession: I’ve tried skipping the marinating step to save time. Don’t. The chicken isn’t nearly as tender, and you’ll know it. Also, if you’ve had a long day and just want something to go right, this is the recipe to pull out of your hat (or, let's be real, your crumpled recipe notebook).
What You’ll Need (And What I Sometimes Sub In)
- 3-4 boneless, skinless chicken breasts (thighs work great too, actually, and they stay juicier… but either way, cut 'em into chunks)
- 1 cup buttermilk (I use regular milk with a squeeze of lemon if I’m out—no one notices)
- 2 cups all-purpose flour (grandma swore by Gold Medal, but I grab whatever’s on sale)
- 2 teaspoon paprika (smoked is a nice touch if you’ve got it)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (plus more to taste—don’t be shy!)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (leave it out if you’re spice-timid; I don’t judge)
- A handful of fresh parsley, chopped (optional, but makes it look fancy)
- ½ cup unsalted butter (some folks use salted, but I like to control the saltiness)
- Vegetable oil, for frying (I’ve used canola, works just fine)
How I Usually Throw This Together
- First, mix up the buttermilk (or your DIY version). Toss the chicken chunks in, cover, and let 'em sit for at least an hour. Overnight is better, but who plans that far ahead? I've done 20 minutes in a pinch and, well, it was edible.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne. This is where I always forget the paprika and have to add it later. No big deal.
- Heat about an inch of oil in a deep pan or skillet. Medium-high heat is good; my trick is to flick a tiny bit of flour in—if it sizzles, you’re good. (Don’t let it smoke though. Learned that the hard way.)
- Take the chicken out of the buttermilk, shake off the extra, then dredge in the flour mix. Get 'em nicely coated, but don’t stress if it’s not perfect. Sometimes the coating falls off a bit, but honestly, it just adds character.
- Fry the chicken pieces a few at a time so you don’t crowd the pan. About 5-6 minutes per side, but I always cut one open to check (no shame in being cautious).
- Once golden and cooked through, set the chicken on paper towels. Now for the best part: Melt the butter in a saucepan, then pour it all over the chicken. I do this a little at a time, sometimes sneaking a piece while no one’s looking. Sprinkle parsley on top if you’re feeling fancy.
Notes from My Not-So-Perfect Kitchen
- If you’re low on buttermilk, I’ve used Greek yogurt thinned with milk and it actually worked better than I thought.
- I once tried baking instead of frying—honestly, it’s not the same. Just go with the oil. Life’s too short.
- Don’t stress if the butter pools a bit on the plate. That’s where all the flavor is hiding. Just mop it up with bread or mashed potatoes.
Variations (Some Winners and a Flop)
- One time, I swapped the parsley for fresh dill, and it was surprisingly good.
- I’ve made this with drumsticks for a picnic. It's messier, but still tasty.
- Tried coconut oil instead of butter. Was… odd. Wouldn’t recommend unless you’re curious.
What If You Don’t Have the Right Equipment?
Don’t have a deep fryer? No problem! I just use my trusty old cast iron skillet or a Dutch oven. If you don't have a wire rack, a plate with paper towels works (I sometimes stack 'em right on top—no shame). But, if you’re curious about kitchen gear, I love the reviews at Serious Eats.
How to Store It (If There’s Any Left!)
Store leftovers in an airtight container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day. And yes, it’s weirdly good cold (my teenager swears by it for midnight snacks). If you want to reheat, pop it in a 350°F oven for 10 minutes or so—it gets some crisp back.
Serving Suggestions (And a Little Family Tradition)
We usually serve this up with a heap of mashed potatoes and corn on the cob. But sometimes, I just slap it on a sandwich bun with pickles and call it dinner. For a proper Texas Roadhouse moment, whip up their cinnamon butter rolls (I use this recipe—no shame in shortcuts).
Learned These the Hard Way: Pro Tips
- I once tried rushing the marinate step because I was running late—chicken was tough as boots. Don’t do it.
- If your oil isn’t hot enough, the chicken soaks it up and gets greasy. Wait for that sizzle!
- Don’t skip the butter at the end. Seriously. That’s where all the magic is.
FAQ (Real Questions I’ve Gotten, No Kidding)
- Can I make this ahead? Sort of! You can marinate the chicken a day ahead, but fry it when you’re ready to eat. Reheated’s good, but not as crispy.
- Is this spicy? Not really, but you can leave out the cayenne if you’re nervous. Or add more—won’t hurt my feelings!
- Can I use an air fryer? I’ve tried. It works, but honestly, the deep-fried version is juicier. Air fryer’s a bit drier, but still good if you want less mess.
- What’s the best bread for sopping up the butter? Honestly, whatever’s handy—sourdough is my go-to, but I’ve used hamburger buns in a pinch.
Oh, and one last thing—I once tried sprinkling a bit of chili powder on top for color, and my mother-in-law said it made it look "festive." So, there you have it. Happy cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup unsalted butter, divided
- ½ cup heavy cream
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
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1Season the chicken breasts with salt, pepper, and paprika on both sides.
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2In a large skillet over medium heat, melt ¼ cup of butter. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
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3In the same skillet, add the remaining ¼ cup butter and minced garlic. Sauté for 1 minute until fragrant.
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4Pour in the chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the sauce thickens slightly.
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5Return the cooked chicken breasts to the skillet, spooning sauce over the top. Simmer for another 3-4 minutes to heat through.
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6Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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