Applebee’s Chicken Fried Chicken
2 lb boneless skinless chicken breasts
6 cups milk
2 to 3 cups vegetable oil
4 eggs
3 3/4 cups flour
2 1/2 tsp each dried garlic and dried onion
Salt and pepper, to taste
3 tsp baking powder
1 ½ cup water
2 tsp paprika
1 cup chicken stock
1/4 cup cornstarch
1/4 cup cold water
Make the Country Gravy: In a saucepan, mix 3 cups of milk and the chicken broth together. Simmer over low heat, then add ½ tsp garlic, ½ tsp onion, salt and pepper.
Mix the ¼ cup cold water and the cornstarch together in a small bowl. Pour the mixture into the milk and broth slowly. Stir constantly to break up any lumps and continue simmering until the mixture thickens.
Set the gravy to the side on very low heat.
In a deep bottomed skillet, pour two or three inches of vegetable oil and then heat to sizzling. While the oil is heating, use a kitchen mallet to pound the chicken to a ¼-inch thickness.
Pour 2 cups of flour into a large mixing bowl. Add in 1 tsp each of garlic and onion, then 1 ½ tsp baking powder, salt, and pepper. Divide the mixture evenly into two separate bowls to make two coating bowls.
In a separate bowl, mix 1 ¾ cup flour with 1 ½ cups water, 1 cup milk, 2 eggs, 1 tsp each garlic and onion, 1 ½ tsp baking powder, salt, and pepper to form the batter. Beat the batter thoroughly using a wooden spoon or a whisk to break up most of the lumps.
To fry the chicken, roll each breast in the dry coating, then dip it into the batter. After allowing the excess to drip off, roll each breast in the second coating bowl.
Carefully place each breast into the hot oil and cook for 6 to 8 minutes. Be careful not to overcrowd the pan.
After the chicken finishes cooking, use kitchen tongs to remove it and drain on paper towels.
To serve, place a cooked breast on each place, then top with warm Country Gravy.
2 lb boneless skinless chicken breasts
6 cups milk
2 to 3 cups vegetable oil
4 eggs
3 3/4 cups flour
2 1/2 tsp each dried garlic and dried onion
Salt and pepper, to taste
3 tsp baking powder
1 ½ cup water
2 tsp paprika
1 cup chicken stock
1/4 cup cornstarch
1/4 cup cold water
Make the Country Gravy: In a saucepan, mix 3 cups of milk and the chicken broth together. Simmer over low heat, then add ½ tsp garlic, ½ tsp onion, salt and pepper.
Mix the ¼ cup cold water and the cornstarch together in a small bowl. Pour the mixture into the milk and broth slowly. Stir constantly to break up any lumps and continue simmering until the mixture thickens.
Set the gravy to the side on very low heat.
In a deep bottomed skillet, pour two or three inches of vegetable oil and then heat to sizzling. While the oil is heating, use a kitchen mallet to pound the chicken to a ¼-inch thickness.
Pour 2 cups of flour into a large mixing bowl. Add in 1 tsp each of garlic and onion, then 1 ½ tsp baking powder, salt, and pepper. Divide the mixture evenly into two separate bowls to make two coating bowls.
In a separate bowl, mix 1 ¾ cup flour with 1 ½ cups water, 1 cup milk, 2 eggs, 1 tsp each garlic and onion, 1 ½ tsp baking powder, salt, and pepper to form the batter. Beat the batter thoroughly using a wooden spoon or a whisk to break up most of the lumps.
To fry the chicken, roll each breast in the dry coating, then dip it into the batter. After allowing the excess to drip off, roll each breast in the second coating bowl.
Carefully place each breast into the hot oil and cook for 6 to 8 minutes. Be careful not to overcrowd the pan.
After the chicken finishes cooking, use kitchen tongs to remove it and drain on paper towels.
To serve, place a cooked breast on each place, then top with warm Country Gravy.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52886-applebee-s-chicken-fried-chicken.html
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