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 minutesÂ
Cook time 30 minutesÂ
Total time 45 minutes
Serves 6
IngredientsÂ
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
2 eggs
Gravy:
4 Tablespoons butter
4 tablespoons flour
3 cups milk
1/2 cup cream
Salt and pepper -to tasteÂ
Instructions
Combine 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda and baking powder in a medium bowl. Â Set aside until ready to use.Â
In a clean bowl, whisk the buttermilk, hot sauce and eggs together. Â
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. Â
Preheat the oven to 250F. Â
Pour 1/4 inch worth of oil in a large skillet. Heat the oil in the skillet to 340F. Â
Place two to three steaks in the pan at once. So not overcrowd the pan. Â
Fry each side for 3-4 minutes. But do not keep flipping the steaks. The coating will fall off. Â
8. Place the steaks in the oven for another 5-6 minutes on a wire rack to finish cooking the centres. Â
9. For the gravy: drain the oil from the pan. Keep the little bit at the bottom. It’s called flavour. Â
10. Add the 4 tablespoons butter. Melt and add the flour. Whisk well.
11. Add the cream and milk, then cook until thickened. Â
12. Adjust the seasoningÂ
13. Serve the steaks with mashed potatoes and veg. Â