Texas Roadhouse Cactus Blossom

Name: Texas Roadhouse Cactus Blossom (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 cup Buttermilk; 1 tbsp Hot sauce (Louisiana style); 1 tsp Garlic powder; 1 tsp Smoked paprika; 1/2 tsp Black pepper; 1 tsp Salt; 1 cup All-purpose flour; 1/2 cup Cornstarch; 1/4 cup Panko breadcrumbs; 1 tbsp Garlic powder; 1 tbsp Smoked paprika; 1 tsp Cayenne pepper; 1 tsp Onion powder; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Mayonnaise; 2 tbsp Ketchup; 1 tbsp Worcestershire sauce; 1 tsp Hot sauce (Louisiana style); 1/2 tsp Smoked paprika

⏱1h 15m

👥6

🔥500 cal

Medium

🍽️American

A step up from the basic version, using a buttermilk soak and a more complex spice blend for the breading.

1.5 lbs Boneless skinless chicken breasts

1 cup Buttermilk

1 tbsp Hot sauce (Louisiana style)

1 tsp Garlic powder

1 tsp Smoked paprika

See all 21 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥500 cal

Medium

🍽️American

A step up from the basic version, using a buttermilk soak and a more complex spice blend for the breading.

#appetizer #chicken #fried #spicy

Instructions

Cut chicken breasts into large, petal-like shapes.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 1 hour, or up to overnight.
Combine all Breading ingredients in a shallow dish.
Dredge marinated chicken in the breading mixture, pressing to adhere.
Heat about 1 inch of peanut oil in a large skillet to 350°F (175°C).
Fry chicken for 6-8 minutes per side, or until golden brown and cooked through.
Remove chicken and drain on a wire rack.
Combine all Sauce ingredients in a small bowl.
Serve fried chicken immediately with the dipping sauce.

Ingredients

1.5 lbs 680 g Boneless skinless chicken breasts
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce (Louisiana style)
1 tsp 5 mL Garlic powder
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Black pepper
1 tsp 5 mL Salt
1 cup 120 g All-purpose flour
1/2 cup 60 g Cornstarch
1/4 cup 30 g Panko breadcrumbs
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Onion powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Mayonnaise
2 tbsp 30 mL Ketchup
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Hot sauce (Louisiana style)
1/2 tsp 2.5 mL Smoked paprika

Equipment

Large skillet
Shallow dish
Bowls
Wire rack

Instructions

Cut chicken breasts into large, petal-like shapes.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 1 hour, or up to overnight.
Combine all Breading ingredients in a shallow dish.
Dredge marinated chicken in the breading mixture, pressing to adhere.
Heat about 1 inch of peanut oil in a large skillet to 350°F (175°C).
Fry chicken for 6-8 minutes per side, or until golden brown and cooked through.
Remove chicken and drain on a wire rack.
Combine all Sauce ingredients in a small bowl.
Serve fried chicken immediately with the dipping sauce.

Nutrition per serving

Calories 500

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Texas Roadhouse Cactus Blossom

Texas Roadhouse Cactus Blossom

Ratings & Reviews

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