Chicken Finger Platter - America's Best Copycat Recipes

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Chicken Finger Platter

BAR and GRILLS > Applebee's

Succulent pieces of breaded chicken breast served with fries, cole slaw and  honey mustard sauce

Applebee's Copycat Recipe

Honey Mustard Sauce:
1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken and Seasonings:
6 skinless, boneless chicken breast halves, cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Make the Honey Mustard Sauce: Combine ingredients in a small bowl.Mix well.Store in a covered container in the refrigerator until ready to serve.

Marinate Chicken:  Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.

Bread and Cook Chicken:  In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

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