I love Chili’s and I wish I could eat there every day. However, that is totally insane and never going to happen. So I made a list of all the dishes my family likes to eat from there and decided that I would go through the list one by one and come up with awesome easy-to-follow recipes for you all.
Give this recipe a go. It’s just like the real thing!
Preparation time 15 minutes
Cook time 30 minutes
Total time 45 minutes
6 chicken breasts- pounded flat to 1/2 cm
1 1/2 cup flour
2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup buttermilk
2 teaspoons hot sauce
4 Tablespoons butter
4 tablespoons flour
3 cups milk
1/2 cup cream
Salt and pepper -to taste
Combine 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda and baking powder in a medium bowl. Set aside until ready to use.
In a clean bowl, whisk the buttermilk, hot sauce and eggs together.
Pat the steaks dry and season with 1 teaspoon salt and 1 teaspoon pepper. Set aside for 5 minutes. Dip each steak in the flour mix, then in the eggs then again in the flour.
Preheat the oven to 250F.
Pour 1/4 inch worth of oil in a large skillet. Heat the oil in the skillet to 340F.
Place two to three steaks in the pan at once. So not overcrowd the pan.
Fry each side for 3-4 minutes. But do not keep flipping the steaks. The coating will fall off.
8. Place the steaks in the oven for another 5-6 minutes on a wire rack to finish cooking the centres.
9. For the gravy: drain the oil from the pan. Keep the little bit at the bottom. It’s called flavour.
10. Add the 4 tablespoons butter. Melt and add the flour. Whisk well.
11. Add the cream and milk, then cook until thickened.
12. Adjust the seasoning
13. Serve the steaks with mashed potatoes and veg.