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Applebee's Chicken Fried Chicken
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- #1319
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Chicken
2 pounds boneless, skinless chicken breast halves
Egg Wash
2 cups milk
2 eggs
Dusting
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cup water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon vegetable oil
2 teaspoons paprika
1 teaspoon black pepper
Coating
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon paprika
1 teaspoon black pepper
Country Gravy
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoon black pepper
salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
directions
Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).
Next, add garlic, onion powder, pepper and salt.
In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved.
Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.
Preheat vegetable oil in skillet or fryer to 350 degrees F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.
Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.
Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal.
In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.
Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.
Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.
Remove and drain on paper towel. Serve with your favorite side dishes.
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recipe tips
Make sure the chicken is pounded to an even thickness for even cooking.
Keep the oil at a consistent temperature for the best frying results. Fry in batches if needed to not crowd the chicken in the oil.
Drain the fried chicken on paper towels to remove excess oil.
Rest the coated chicken for a few minutes before frying to help the coating stick better.
Experiment with the seasoning in the coating to change things up if desired.
Be cautious when working with hot oil to avoid splatters.
Pair with mashed potatoes, coleslaw, or your favorite vegetables.
common recipe questions
Is it necessary to use both milk and water in the batter?
The combination of milk and water helps to create the right consistency, but you can use all milk or all water if preferred.
Can I bake or air fry the chicken instead of frying?
Baking or air frying doesn't really work with a wet batter such as this.
How do I know when the gravy is the right consistency?
The gravy should coat the back of a spoon and not run off easily.
What can I use instead of vegetable oil for frying?
You can use canola oil or peanut oil, which have high smoke points suitable for frying.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I prepare any part of this dish ahead of time?
You can prepare the gravy and the dry mixes for dusting, batter, and coating ahead of time.
nutrition data
1252 calories, 25 grams fat, 163 grams carbohydrates, 94 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
March 20, 2005
This recipe was great!!! My family enjoyed it and so did I.