Copycat Applebees Chicken Fried Chicken Food

COPYCAT APPLEBEE'S CHICKEN QUESADILLA GRANDE

Steps:

• Brush one side of each tortilla with shortening.
• Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.
• If chicken was not freshly grilled, then microwave chicken approximately 45 seconds, then distribute evenly on top of sauce on tortilla.
• Evenly put Quesa Filling on top of chicken. Then, cover with the other tortilla, shortening side up.
• Brown on griddle or in non stick pan evenly on both sides until internal filling is thoroughly heated.
• Use shredded lettuce, sour cream, green onion and salsa as accompaniments. I like to add crumbled bacon on top.

APPLEBEE'S CHICKEN FRIED CHICKEN

Steps:

• 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.

APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE

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.

APPLEBEE'S CHICKEN FAJITA ROLLUPS RECIPE

Steps:

• Place each tortilla shell on a separate microwave safe plate.
• Place 1/2 of the chicken and cheese in the center of each tortilla.
• Place plates, one at a time, in the microwave. Microwave, watching closely, just long enough to melt the cheese. Repeat with second plate.
• Quickly add lettuce, tomatoes, pico de gallo and Mexi-Ranch Dressing to each, to taste.
• Fold like a burrito. Slice in half.
• Serve remaining dressing on the side for dipping.

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL RECIPE

Steps:

• Place chicken a large bowl.
• Add egg, salt, pepper and oil. Mix well. Set aside.
• Place cornstarch and flour in a second large bowl. Mix well.
• Add chicken to the flour mixture. Mix well, to evenly coat each piece.
• Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet.
• Set over high heat.
• When oil reaches 375°F, carefully add chicken pieces in small batches. Fry 3 to 4 minutes or until golden and crisp. Do not overcook.
• Remove chicken from oil with tongs, slotted spoon or spider strainer and place on a paper towel-covered plate to drain.
• Continue frying the remainder of the chicken, in small batches, until all are done.
• Set aside and keep warm.
• Allow oil in skillet or wok to cool slightly. Pour off all but about 2 tablespoons.
• Set skillet or wok over high heat.
• When oil has returned to hot, add vegetables. Stir fry for 5 - 7 minutes.
• Remove veggies from skillet or wok to a bowl. Set aside and keep warm.
• Add oil to make about 2 tablespoons.
• Set skillet or wok over medium heat.
• When oil has returned to hot, add garlic. Sauté for 1 minute.
• Add remaining ingredients, except salt and pepper, and bring to boil.
• Allow to boil for 3 minutes, stirring constantly.
• Reduce heat. Taste. Add salt and pepper, to taste.
• Continue to simmer until sauce thickens to your liking, stirring frequently.
• Pour glaze over chicken. Mix well.
• Place cooked rice in a bowl, spreading out to cover.
• Pour chicken and sauce over rice.
• Top with stir fried vegetables.
• Sprinkle with green onions, almonds and noodles.
• Serve hot.

APPLEBEE'S CHICKEN FRIED CHICKEN RECIPE - (4.2/5)

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...

COPYCAT APPLEBEE'S CHICKEN FRIED CHICKEN

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.