Bring milk and chicken broth for gravy to simmer over low-medium heat (don't
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.
Heat 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.
Source: themilwaukeechannel.com - Applebee's Recipe Of The Month