Applebee's Chicken Fried Chicken
 
source: gayle from the milwakee channel 
 
  chicken
2 lb.  boneless skinless chicken breasts
 
  quotegg wash"
2 cup  milk
2   eggs
 
  dusting
1 cup  whole-wheat flour
1 cup  all-purpose flour
1 tsp  granulated garlic
1 tsp  onion powder
1/2 tsp  salt
1-1/2 tsp  baking powder
1 tsp  paprika
1 tsp  black pepper
 
  batter
3/4 cup  all-purpose flour
1 cup  whole-wheat flour
1-1/2 cup  water
1 cup  milk
2   eggs
1 tsp  granulated garlic
1 tsp  onion powder
1-1/2 tsp  salt
1-1/2 tsp  baking powder
1-1/2 Tbsp  vegetable oil
2 tsp  paprika
1 tsp  black pepper
 
  coating
1 cup  whole-wheat flour
1 cup  all-purpose flour
1 tsp  granulated garlic
1 tsp  onion powder
1/2 tsp  salt
1-1/2 tsp  baking powder
1 tsp  paprika
1 tsp  black pepper
 
  country gravy
3 cup  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 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: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:f. remove 
and drain on paper towel. serve with your favorite side dishes. 
 
-- 
(ID: 9064) Mirror: rec.food.recipes: Fri, Jan 16, 2004


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