Copycat Texas Roadhouse Chicken Fries

Allergens

Wheat (gluten)

Ingredients

• 3 cups cooked and shredded chicken breast
• 1 1/2 cups buttermilk
• 2 cups all
• purpose flour
• 1 1/2 cups seasoned breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Canola oil, for frying
• 2 cups prepared coleslaw
• 1 cup your favorite barbecue sauce
• Green onions, sliced, for garnish

Instructions

1. Place the shredded chicken in a large mixing bowl. Pour buttermilk over the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
2. In a shallow dish, mix together flour, breadcrumbs, salt, black pepper, and smoked paprika. Set aside.
3. Remove the soaked chicken from the buttermilk and let excess drip off. Coat the chicken in the seasoned flour mixture, pressing to adhere.
4. In a large skillet or deep fryer, heat about 2 inches of canola oil to 350°F (175°C). Fry the coated chicken in batches until golden brown and cooked through, approximately 4 6 minutes per batch. Remove and drain on paper towels.
5. Assemble the fries by placing a layer of fried chicken on a serving platter, followed by a generous scoop of coleslaw. Drizzle with barbecue sauce and garnish with sliced green onions. Serve immediately!

Chef’s Insight

For an extra-crispy texture, use panko breadcrumbs instead of seasoned breadcrumbs.

Notes

Serve with a side of crispy sweet potato fries for an extra indulgent experience.