Chicken Critters from Texas Roadhouse feature juicy, hand-breaded all-white meat chicken strips, deep-fried to a golden crisp and served with a side of signature dipping sauce, offering a satisfying crunch and tender, flavorful bite.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Sheet pan or tray
- Wire rack
- Chef’s knife
- Cutting board
- Thermometer
- Measuring cups and spoons
- Whisk
- Plate for serving
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- Vegetable oil (for frying)
Use fresh, boneless, skinless chicken breasts to ensure tender and juicy strips when making Chicken Critters. Soaking the chicken in 2 cups of buttermilk helps tenderize the meat and enhances flavor. The combination of 2 cups all-purpose flour and 1 cup cornstarch creates a light, crispy coating when fried. Seasonings like garlic powder, onion powder, paprika, salt, and black pepper are essential for achieving that signature Texas Roadhouse flavor profile. Your homemade Chicken Critters from the Texas Roadhouse copycat menu will deliver a satisfying crunch and delicious taste that closely mimics the original.
Instructions
- Cut chicken breasts into strips using a chef’s knife and cutting board.
- In a mixing bowl, combine buttermilk and eggs. Whisk until smooth.
- Add chicken strips to the buttermilk-egg mixture; cover and marinate for at least 1 hour in the refrigerator.
- In a separate mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove chicken strips from the marinade, allowing excess to drip off.
- Dredge each chicken strip in the flour mixture, pressing lightly to adhere.
- Place coated strips on a wire rack set over a sheet pan.
- Heat vegetable oil in a deep fryer to 350°F (175°C) and set up a clean wire rack over a sheet pan for draining.
- Using tongs, fry chicken strips in batches until golden brown and cooked through (internal temperature should reach 165°F/74°C), about 4–5 minutes per batch.
- Transfer fried chicken critters to the wire rack to drain excess oil.
- Serve hot with your choice of dipping sauce on a plate.
Substitution
Chicken Critters from Texas Roadhouse copycat recipes replicate the juicy, hand-breaded all-white meat chicken strips, providing a golden crisp exterior and tender interior when fried properly. If you don't have buttermilk on hand, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar to achieve similar tang and tenderness in the chicken. Use a thermometer to maintain the frying oil temperature around 350degF (175degC) for perfectly cooked strips that are crispy without being greasy. For a gluten-free version, try replacing all-purpose flour and cornstarch with a gluten-free flour blend, but expect slight texture changes. Your dipping sauce can be customized by mixing ranch dressing with a bit of honey and paprika to mimic the iconic flavor profile.
Tips
Make sure to marinate the chicken strips in the buttermilk and egg mixture for at least one hour to ensure tender and flavorful meat. Use a thermometer to maintain the oil temperature at 350degF (175degC) for perfect frying and avoid soggy or overcooked chicken. Allow excess batter to drip off before dredging, and don't overcrowd the deep fryer to ensure even cooking. Your chicken critters will be best enjoyed hot and crispy when served immediately after draining on a wire rack.
Nutritions
Chicken Critters from Texas Roadhouse provide a rich source of protein, thanks to the all-white meat chicken breasts used in the recipe. The breading, made from all-purpose flour and cornstarch, contributes carbohydrates and some added calories from frying in vegetable oil. The use of buttermilk and eggs in the marinade adds small amounts of fat and essential vitamins such as B12 and riboflavin. When enjoying Your Chicken Critters, be mindful of portion size and dipping sauces, as they can increase overall calorie and sodium intake.
Storage
Store your leftover Chicken Critters in an airtight container to maintain their crispiness. Refrigerate leftovers promptly and consume within 3 to 4 days to ensure freshness and safety. Reheat the chicken strips in an oven at 350degF (175degC) for 10 minutes to restore their crunchy texture.
Variation or Alternatives
To add extra flavor to your Chicken Critters, try substituting buttermilk with a mixture of plain yogurt and lemon juice for a tangier marinade. You can also incorporate cayenne pepper or smoked paprika into the flour mixture to elevate the spice profile. For a gluten-free version, replace the all-purpose flour and cornstarch with rice flour or a gluten-free baking blend while keeping the same coating technique. Using an air fryer instead of deep frying can reduce oil absorption and still yield a crispy texture if you preheat the air fryer to 400degF and cook the strips for about 12 minutes, flipping halfway through.
Allergies
Chicken Critters from Texas Roadhouse contain common allergens such as eggs, wheat (found in all-purpose flour), and dairy (buttermilk). Individuals with egg, gluten, or dairy allergies should exercise caution when consuming this dish. Your safety is important, so consider these allergens before enjoying the crispy, flavorful chicken strips.
Why this recipe?
Chicken Critters from Texas Roadhouse are popular for their perfectly seasoned, crispy breading and tender, juicy chicken inside, offering a satisfying texture contrast with every bite. The menu item pairs well with a variety of dipping sauces, enhancing its flavor versatility to suit different taste preferences. Your attempt to create a copycat version can capture the essence of this restaurant favorite, allowing you to enjoy the same delicious experience at home while customizing seasoning and cook time. The crave-worthy combination of crunchy exterior and flavorful, moist chicken makes Chicken Critters a standout option worth replicating.