Copycat Applebee’s Chicken Fried Chicken: A Culinary Adventure

Oh, the memories! I remember countless Friday nights spent at our local Applebee’s, the aroma of fried goodness permeating the air, and the excited chatter filling the restaurant. It was always the same order for me: their Chicken Fried Chicken. That crispy, golden exterior, the tender, juicy chicken within, and the creamy, pepper-flecked gravy blanketing it all… it was pure comfort food heaven. Recreating this classic at home has been a delicious journey, and I’m thrilled to share the secrets with you!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

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
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 teaspoon paprika
• 1 teaspoon black pepper

For the Batter:

• ¾ cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon garlic granules
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 ½ tablespoons vegetable oil
• 1 cup milk
• 2 eggs
• 1 ½ cups water

For the Coating:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon garlic granules
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 teaspoon paprika
• 1 teaspoon black pepper

For the Country Gravy:

• 3 cups milk
• 1 cup chicken broth
• ½ teaspoon garlic granules
• ½ teaspoon onion powder
• 1 ½ teaspoons black pepper
• Salt (to taste)
• ¼ cup cornstarch
• ⅓ cup cold water

Equipment Needed

• Deep skillet or Dutch oven
• Whisk
• 3 Mixing bowls
• Meat mallet or rolling pin
• Thermometer

Instructions

1. Begin by preparing the country gravy. In a saucepan, gently simmer the 3 cups of milk and 1 cup of chicken broth over low heat. Keep a close eye on it, stirring occasionally to prevent scorching.
2. Add the ½ teaspoon of garlic granules, ½ teaspoon of onion powder, and 1 ½ teaspoons of black pepper to the milk and broth mixture. Season with salt to taste.
3. In a small dish, create a cornstarch slurry by thoroughly mixing the ¼ cup of cornstarch with the ⅓ cup of cold water. Ensure there are no lumps.
4. Gradually stir the cornstarch slurry into the simmering gravy. Increase the heat to medium, stirring constantly, until the gravy thickens to your desired consistency.
5. Remove the gravy from the heat and set aside. Keep it warm while you prepare the chicken. You can place it in a warm oven (around 200°F) or use a double boiler.
6. Next, heat 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure accurate temperature control. Maintaining the correct oil temperature is crucial for achieving a crispy, golden-brown crust without burning the chicken.
7. Prepare the dusting, batter, and coating mixtures in separate bowls. This organized approach streamlines the breading process.
8. In a bowl, whisk together the dry ingredients for the batter: ¾ cup of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of garlic granules, 1 teaspoon of onion powder, 1 ½ teaspoons of salt, 1 ½ teaspoons of baking powder, 2 teaspoons of paprika, and 1 teaspoon of black pepper.
9. Add the 1 ½ tablespoons of vegetable oil, 1 cup of milk, 2 eggs, and 1 ½ cups of water to the dry batter ingredients. Whisk until the mixture is smooth and relatively lump-free. A few small lumps are acceptable.
10. In a separate bowl, combine the egg wash ingredients: 2 cups of milk and 2 eggs. Whisk until fully combined.
11. Now, begin the breading process. Take a pounded chicken breast and dredge it thoroughly in the dusting mixture, ensuring both sides are completely coated. Shake off any excess flour.
12. Immediately dip the dusted chicken breast into the batter, allowing any excess batter to drip back into the bowl.
13. Transfer the battered chicken breast into the coating mixture. Generously coat the entire breast, pressing gently to ensure the coating adheres. Avoid creating an overly thick coating, which can prevent even cooking.
14. Carefully fry the coated chicken breast immediately in the preheated oil for 6-8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to confirm doneness.
15. Repeat the breading and frying process with the remaining chicken breasts, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy, unevenly cooked chicken. Fry in batches if necessary.
16. Once cooked, remove the chicken breasts from the oil and place them on a wire rack to drain excess oil. This step is essential for achieving maximum crispiness.
17. Serve the hot, crispy Chicken Fried Chicken immediately, generously topped with the warm Country Gravy.

Expert Tips & Tricks

• Pounding the chicken: Pounding the chicken breasts to an even thickness is essential for uniform cooking. Use a meat mallet or rolling pin, and place the chicken between two sheets of plastic wrap to prevent tearing.
• Oil Temperature: Maintaining a consistent oil temperature is crucial. Use a deep-fry thermometer and adjust the heat as needed. If the oil is too hot, the coating will burn before the chicken is cooked through. If it’s too cool, the chicken will absorb too much oil and become greasy.
• Double Dredging: For an extra-crispy crust, consider double-dredging the chicken. After the initial coating, dip the chicken back into the egg wash and then back into the coating mixture before frying.
• Resting the Chicken: Allowing the fried chicken to rest on a wire rack after frying helps the crust stay crispy.
• Gravy Consistency: If your gravy is too thin, add a bit more cornstarch slurry. If it’s too thick, add a splash of milk or chicken broth.

Serving & Storage Suggestions

Serve the Chicken Fried Chicken hot and fresh, generously drizzled with the creamy Country Gravy. Classic sides include mashed potatoes, steamed green beans, corn on the cob, or coleslaw.

Leftovers should be stored in an airtight container in the refrigerator. They will last for 3-4 days. For optimal reheating, bake the chicken in a preheated oven at 350°F (175°C) until heated through and the crust is crispy. Microwaving is an option, but it may result in a softer crust. The gravy should be reheated gently on the stovetop, stirring occasionally to prevent scorching.

Do not leave cooked chicken at room temperature for more than two hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	866.9 kcal	N/A
Calories from Fat	198 g	23%
Total Fat	22 g	33%
Saturated Fat	8.4 g	41%
Cholesterol	255 mg	85%
Sodium	1716.6 mg	71%
Total Carbohydrate	108.7 g	36%
Dietary Fiber	9.4 g	37%
Sugars	0.9 g	3%
Protein	59.8 g	119%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute gluten-free all-purpose flour and whole wheat flour alternatives in the dusting, batter, and coating. Ensure the baking powder is also gluten-free.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the dusting and coating mixtures for a kick of heat.
• Buttermilk: Substitute buttermilk for the milk in the egg wash and batter for a tangier flavor.
• Herbaceous: Add dried herbs such as thyme, rosemary, or oregano to the dusting and coating mixtures for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used as a substitute for chicken breasts. They will result in a richer, more flavorful dish due to their higher fat content.

Q: How can I prevent the coating from falling off the chicken during frying?
A: Ensure the chicken is thoroughly dried before dredging in the dusting mixture, and press the coating firmly onto the chicken before frying. Also, avoid overcrowding the pan.

Q: Can I prepare the chicken ahead of time?
A: Yes, you can bread the chicken ahead of time and store it in the refrigerator for up to 2 hours before frying. However, it’s best to fry it immediately for optimal crispiness.

Q: How do I know when the chicken is fully cooked?
A: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the breast.

Q: Can I bake the chicken instead of frying it?
A: While frying is essential for the classic Chicken Fried Chicken texture, you can bake it as a healthier alternative. Bake at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through, but be aware the crust will not be as crispy.

Final Thoughts

Now it’s your turn to embark on this delicious culinary adventure and recreate the classic Applebee’s Chicken Fried Chicken in your own kitchen! Don’t be afraid to experiment with variations and substitutions to make it your own. Share your feedback and photos, and most importantly, enjoy the process of creating this comforting and satisfying dish! Consider pairing it with a crisp, refreshing beer or a creamy milkshake for the ultimate diner experience. Happy cooking!