Post by chief_cook2 on Jul 9, 2005 20:45:13 GMT -6
Applebee's Chicken Fried 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
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