✔ Updated · fixed card amounts and bake time, 165°F check, smoother gravy
Texas Roadhouse country fried chicken is a thin chicken breast with a crunchy golden coating, smothered in peppery white country gravy. My oven-baked copycat is the weeknight dinner Max cheers for.
At a glance
The one tip that matters: Pound the chicken to an even 1/2 inch and bake it on a wire rack, so the crust crisps on both sides and the chicken stays juicy.
This copycat-style version gets the crunch without a pot of oil: the chicken is pounded thin, dipped in melted butter, pressed into seasoned panko and flour, then baked on a rack in a hot oven until crisp all over. A quick from-scratch garlic gravy finishes it. Dinner is on the table in about 45 minutes, and the chicken cooks to a safe 165°F (74°C) without drying out.
Why You'll Love This Country Fried Chicken
- No deep frying: the butter and panko crust crisps up in the oven with no oil to deal with.
- Juicy and quick, because thin, even chicken breasts cook through in about 20 minutes.
- From-scratch gravy made with pantry staples in the time the chicken bakes.
How This Country Fried Chicken Gets Crispy in the Oven
Restaurant country fried chicken is fried, but a butter dip does the same job at home. The melted butter makes the panko and flour stick evenly, and in a hot oven the crumbs soak up a little butter and toast to a deep golden crunch, much like an air fryer works.
Three things make it work: chicken pounded to an even 1/2 inch so it cooks quickly, a fully preheated 425°F oven, and a wire rack under the chicken so the underside crisps too. Panko gives a lighter, crunchier crust than regular breadcrumbs.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Get the oven fully hot. Give it a full 15 minutes at 425°F (220°C) before the chicken goes in. A cooler oven leaves the crumbs pale and soft instead of toasted.
- Pound the chicken thin and even. Seal each breast in a zip-top bag or between sheets of plastic wrap and flatten it with a mallet or rolling pin. Even thickness means no dry edges and no undercooked middle.
- Bake on a rack. Raising the chicken lets hot air reach the underside, so the bottom crisps instead of steaming in butter.
- Check the temperature, not the clock. Thin breasts are done when the thickest part reads 165°F (74°C), usually 20 to 25 minutes. Baking longer dries them out.
- Make the gravy base smooth first. Whisk the butter and flour into a smooth paste before any liquid goes in, then add the milk a little at a time. A lumpy base means lumpy gravy. I still count that full minute on the roux out loud, the way my mum taught me.
Texas Roadhouse Country Fried Chicken (Copycat)
4
servings20
minutes25
minutes690
kcal45
minutesA copycat-style Texas Roadhouse country fried chicken made in the oven: thin chicken breasts dipped in melted butter, coated in seasoned panko and flour, baked crisp on a rack and served with a creamy white garlic gravy.
Ingredients
- For the Chicken
4 boneless, skinless chicken breasts (6 to 8 oz / 170 to 225 g each)
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1/2 tablespoon garlic powder
1/2 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon fine salt
1/2 teaspoon black pepper
1/2 cup unsalted butter, melted (1 stick)
- For the Country Gravy
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons garlic, crushed
1/2 cup chicken stock
2 cups whole milk
1/2 teaspoon black pepper
1/4 teaspoon fine salt, to taste
1 pinch cayenne pepper
Directions
- Bake the Chicken
- Heat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- Place each chicken breast between two sheets of plastic wrap or in a zip-top bag and pound it with a meat mallet or rolling pin to an even 1/2-inch thickness.
- In a shallow dish, mix the panko, flour, garlic powder, parsley, paprika, salt and pepper. Pour the melted butter into a second shallow dish.
- Dip one chicken breast at a time into the melted butter, then press it into the crumb mixture, turning until it is evenly coated. Lay it on the rack and repeat with the rest.
- Bake for 20 to 25 minutes, until the coating is deep golden and crisp and the thickest part of the chicken reads 165°F (74°C).
- Make the Gravy
- While the chicken bakes, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute into a smooth paste. Stir in the garlic and cook for 30 seconds.
- Combine the stock and milk. Pour it into the pan a little at a time, whisking after each addition so no lumps form. Simmer for 3 to 5 minutes, until thick enough to coat a spoon. Season with the pepper, salt and cayenne.
- Keep the gravy warm over very low heat, adding a splash of milk if it thickens too much. Serve the chicken with the gravy spooned over the top.
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Variations
- Pan-fried: dredge in flour, dip in beaten egg, coat in panko and shallow fry at 350°F until golden and 165°F inside.
- Air fryer: coat as written and air fry at 380°F for 10 to 14 minutes, in batches, flipping halfway.
- Spicier: add 1/2 teaspoon cayenne to the crumbs and extra black pepper to the gravy.
- Brown gravy: swap the milk for beef or chicken stock and cook the roux until it turns light brown before adding liquid.
- Chicken thighs: pounded boneless thighs stay extra juicy; bake until 175°F for the most tender result.
Frequently Asked Questions
Is country fried chicken the same as chicken fried chicken?
They are very close. Both are thin, breaded chicken breasts served with gravy. The names are often used interchangeably, though chicken fried chicken is usually paired with white cream gravy and country fried with brown gravy. This recipe uses a peppery white country gravy.
Can I deep fry or pan fry this chicken instead?
Yes. Use a flour, egg and panko coating in place of the butter dip, then shallow fry in 1/2 inch of oil at 350°F for 3 to 4 minutes per side, until golden and 165°F inside. Drain on a wire rack.
Why is my coating soggy?
Usually the oven was not hot enough or the chicken was baked directly on the pan. Preheat fully to 425°F, bake on a wire rack and don't crowd the pieces.
What should I serve with country fried chicken?
Mashed potatoes, buttery green beans, corn and warm rolls are the classic sides. The gravy goes well over the potatoes too.
How do I store and reheat leftovers?
Refrigerate the chicken and gravy separately for up to 3 days. Reheat the chicken on a rack at 375°F for 10 to 12 minutes, or in an air fryer, until hot and 165°F in the center. Warm the gravy in a saucepan with a splash of milk, whisking until smooth.
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This recipe may be difficult for people because of the measurements. For the chicken batter use 1/3 cup Panko & 1/3 cup flour. For the gravy use 3/4 tbs butter, 1 tbs flour,1/8 cup chicken stock ( you can make with 1/2 tsp chicken Bouillon & 1/2 cup boiling water) 3/4 cup milk. It is very tasty.
Amazing!! So quick and easy!
Our family enjoys this meal regularly. I make the chicken in a larger batch and freeze it for an easier meal on weeknights! Delicious southern meal.
Thank you, LaVaDu! Making a big batch and freezing it for easy weeknights is such a great tip.