Copycat Applebee's Chicken Fried Chicken
- Ready In:
- 40mins
- Ingredients:
- 39
- Serves:
-
6
ingredients
- 2 lbs boneless skinless chicken breasts, pounded thin
-
For the Egg Wash
- 2 cups milk
- 2 eggs
-
For the Dusting
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
-
For the Batter
- 3⁄4 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons baking powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 1⁄2 tablespoons vegetable oil
- 1 cup milk
- 2 eggs
- 1 1⁄2 cups water
-
For the Coating
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
-
For the Country Gravy
- 3 cups milk
- 1 cup chicken broth
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon onion powder
- 1 1⁄2 teaspoons black pepper
- salt (to taste)
- 1⁄4 cup cornstarch
- 1⁄3 cup cold water
directions
- 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.
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Reviews
-
I can't give this recipe any stars because I really changed things up. And it's just not right to rate my version of Sue L's recipe. BUT this is a great blueprint recipe to 'doll up' to suit your own tastes. I doubled the spices suggested and added cayenne for some zip. Also added some poultry seasoning to the gravy. Yummy! Today I chopped up the left over chicken and made chicken salad sandwiches. I will make this again.
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I made this the other night for dinner, and I do have to say that the presentation of this chicken was a gorgeous golden brown. However, it did need a little more seasoning for my familys taste. And the country gravy was real bland. Next time I'll add more season to the batter and I won't make the gravy because the chicken really didn't need it. Thanks for sharing.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com