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.




Country Fried Chicken

Texas Roadhouse Restaurant Copycat Recipe

Serves 4

1 (3 lb.) fryer chicken, cut into pieces
2 cups buttermilk
2 cups all purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
vegetable oil, for frying

3 tablespoons all purpose flour
1 cup milk
1 cup chicken stock
salt and pepper to taste

Place chicken in a large, shallow tray or dish.Pour the buttermilk over the chicken and cover.
Refrigerate for one hour. Drain the chicken in a colander.

In a sturdy plastic or paper bag, mix together the flour, salt, pepper, and cayenne pepper. Heat 2 to 3 cups of oil in a large cast iron skillet on medium high heat. One at a time, add the pieces of chicken to the flour mixture and shake the bag to fully coat the chicken. Fry each piece of chicken for 12 to 15 minutes on each side, or until the chicken is golden brown. Remove the chicken from the pan and place on a rack over a cookie sheet to drain.

Make the Gravy: Drain all but approximately two tablespoons of the drippings in the skillet. Stir in two tablespoons of flour and cook for about two minutes. Gradually add the milk, stirring constantly. Gradually add the chicken stock, stirring consistently. Bring the gravy to a boil over medium heat and stir for two or three minutes, until thickened. Season with salt and pepper. Serve the chicken with a generous amount of gravy.

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