Just Like Applebees Chicken Fried Chicken Recipes

Steps:

• 1. Pound the chicken between two sheets of wax paper, large baggie or celophane. Sprinkle on the kosher salt, garlic powder and pepper on the chicken breast.
• 2. Place 2 cups of flour in a shallow bowl. I add more seasonings to the flour. Stir together the baking powder, pepper, garlic powder salt.
• 3. Place in another bowl the buttermilk and the egg. Add a dash of Tabasco sauce optional.
• 4. Than dredge each chicken piece into the flour. Do this 2 and it is called double dipping.
• 5. Heat the shortening to 325 degrees. Fry each chicken until golden brown 3 to 5 minutes per side. Place on a paper towel to drain.
• 6. Drain the fat from the skillet, reserving 1/4 cup of the liquid and solids for the gravy. Stir in milk and cream heat to medium, and bring the gravy to a simmer. Cook until thick. Season. Spoon gravy over chicken. Done!
• 7. You have saved yourself $25.00 plus drinks and tip for 2 people.

Steps:

• Directions: 1 Simmer milk and chicken broth for gravy over low heat, being careful not to scorch. 2 Add garlic, onion powder, pepper and salt to gravy. 3 In a small dish, stir together cold water and cornstarch. 4 Stir cornstarch slurry into gravy, stirring constantly, and increase heat, cooking until gravy is thickened. 5 Set gravy aside and keep warm. 6 Heat 2-3 inches of oil in a deep skillet to 350F. 7 Mix ingredients for dusting and coating in separate bowls. 8 Stir together dry ingredients for batter in a bowl. 9 Add oil, eggs, milk, and water, stirring with a whisk until mixture is smooth. 10 Place a chicken breast into the dusting mixture and cover both sides. 11 Then dip chicken breast in the batter and allow excess batter to drain. 12 Then place battered chicken breast in the coating mixture, covering batter evenly but not too thick. 13 Fry chicken at once for 6-8 minutes or until chicken reaches 165F. 14 Do the same with the other breasts, but do not crowd pan. 15 Drain Chicken when cooked and serve hot with Country Gravy. TIPS: May want to spice up the gravy with poultry seasoning, etc...

Steps:

• 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.

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.