Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Chicken Critters



CHICKEN CRITTERS
Texas Roadhouse Copycat Recipe

2 lbs boneless chicken tenderloins
2 cups buttermilk
2 cups flour
1 tablespoon steak seasoning
1/3 teaspoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1 cup club soda
2/3 cups cold water
1/2 teaspoon sea salt
Frying oil


Rinse chicken breasts, then cut into strips. Pour buttermilk into a bowl. If buttermilk is not available, combine 1 tablespoon of white vinegar with 2 cups of regular milk and allow it to sit for about 5 minutes before using.
Soak chicken strips in buttermilk for about 5 minutes.

Place flour, steak seasoning, cayenne pepper, black pepper and white pepper in a bowl and stir to mix.
Add club soda and water to the mix and stir until you have a smooth consistency and no lumps of flour remain.  Remove chicken from buttermilk, then dry with a paper towel.

Heat oil in a Dutch oven or fryer to 350 degrees. Drop each chicken strip into the batter, then place on a plate for a few minutes. Fry each battered chicken strip for about 3 to 7 minutes. The timing will vary based on the size of the strips and the amount of coating. The strips should be golden brown when ready. Remove each strip from the oil and place them on a plate lined with paper towels. Dust the top of the strips with sea salt. Serve chicken critters immediately.

Notes:  Texas Roadhouse offers 4 different dipping sauces for their chicken critters.  They are BBQ, Cajun Horseradish, Honey Mustard and Sour Cream.

2 comments:

  1. Unfortunately I worked at a Texas Roadhouse for about six months and my main job was working fry station I'm sorry to say but this is way off the steak seasoning shouldn't be in this recipe and as well as the step for soaking in butter milk also the batter shouldn't be fully mixed as it will continue to mix in the fryer also the whole point of these is the little crispy strand that hang off of the chix so ideally you should under mix that batter with half water and half crushed ice to insure the batter is as cold as possible I used to keep mine in a small baine Marie inside of another filled with ice and salt then you simplest dip the tender and while still holding with your tongs drag into the fryer an then gently shake to agitate the batter it was a lot of fun to see who could get the biggest and most complex looking critters if done right they should look much different then The picture above aswell as a light golden brown also I believe there secret spice is just simply powder chix base they use a lot of base,msg and preservatives not a very good restaurant IMO also there secret ingredient in there ribs is LQ smoke about 2oz in the water they use to steam the ribs that's right they don't smoke there ribs they simple confit in bought beef tallo and then steam with LQ smoke

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  2. Sorry pork fat for the ribs not beef that was stupid I'm sorry

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