Copycat Applebees Chicken Fried Chicken Recipes

APPLEBEE'S CHICKEN FRIED CHICKEN RECIPE - (4.2/5)

Steps:

• Directions: 1 Simmer milk and chicken broth for gravy over low heat, being careful not to scorch. 2 Add garlic, onion powder, pepper and salt to gravy. 3 In a small dish, stir together cold water and cornstarch. 4 Stir cornstarch slurry into gravy, stirring constantly, and increase heat, cooking until gravy is thickened. 5 Set gravy aside and keep warm. 6 Heat 2-3 inches of oil in a deep skillet to 350F. 7 Mix ingredients for dusting and coating in separate bowls. 8 Stir together dry ingredients for batter in a bowl. 9 Add oil, eggs, milk, and water, stirring with a whisk until mixture is smooth. 10 Place a chicken breast into the dusting mixture and cover both sides. 11 Then dip chicken breast in the batter and allow excess batter to drain. 12 Then place battered chicken breast in the coating mixture, covering batter evenly but not too thick. 13 Fry chicken at once for 6-8 minutes or until chicken reaches 165F. 14 Do the same with the other breasts, but do not crowd pan. 15 Drain Chicken when cooked and serve hot with Country Gravy. TIPS: May want to spice up the gravy with poultry seasoning, etc...

APPLEBEE'S CHICKEN FRIED CHICKEN

Steps:

• 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.

COPYCAT APPLEBEE'S CHICKEN FRIED CHICKEN

Steps:

• Simmer milk and chicken broth for gravy over low heat, being careful not to scorch.
• Add garlic, onion powder, pepper and salt to gravy.
• In a small dish, stir together cold water and cornstarch.
• Stir cornstarch slurry into gravy, stirring constantly, and increase heat, cooking until gravy is thickened.
• Set gravy aside and keep warm.
• Heat 2-3 inches of oil in a deep skillet to 350F.
• Mix ingredients for dusting and coating in separate bowls.
• Stir together dry ingredients for batter in a bowl.
• Add oil, eggs, milk, and water, stirring with a whisk until mixture is smooth.
• Place a chicken breast into the dusting mixture and cover both sides.
• Then dip chicken breast in the batter and allow excess batter to drain.
• Then place battered chicken breast in the coating mixture, covering batter evenly but not too thick.
• Fry chicken at once for 6-8 minutes or until chicken reaches 165F.
• Do the same with the other breasts, but do not crowd pan.
• Drain chicken when cooked and serve hot with Country Gravy.