Shelly's Recipe

CHICKEN FRIED CHICKEN - APPLEBEES

Category: Chicken

Chicken
2 lb boneless skinless chicken breasts

Egg Wash
2 cups milk
2 eggs

Dusting
2-cup flour
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp paprika and pepper

Batter
1 3/4 cup flour
1 1/2 cups water
1 cup milk
2 eggs
1 tsp granulated garlicand onion powder
1 1/2 tsp salt and baking powder
1 1/2 tbsp vegetable oil
2 tsp paprika
1 tsp black pepper

Coating
2 cup flour
1 tsp granulated garlic
1-tsp onion powder
1/2 tsp salt
1 1/2 tsp baking powder
1-tsp paprika and black pepper

Country Gravy
3 cups milk
1 cup chicken broth, canned or from powder
1/2 tsp granulated garlic
1/2 tsp onion powder
1 1/2 tsp 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 medium-low heat (do not scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add cornstarch 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 350F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for inchdusting inch and inchcoating inch 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 inchseal inch 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. Internal temperature should be a minimum of 165F. Remove and drain on paper towel. Serve with gravy.