Applebee's Chicken Fried Chicken
Chicken
2 pounds boneless skinless chicken breasts
"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 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons 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 teaspoons 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 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
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. Source: The Milwaukee Channel |