Last week, my husband and I ordered Applebee’s for a date night at home. I decided to try their new Chicken Parmesan Tanglers because they looked so good. And they were very good. But as I was eating them, I couldn’t help but think that I could make them just as good at home.
So last night, I decided to do just that to see how they would turn out. I might not have gotten an exact replica, but they tasted very similar. We all loved them. And considering I made enough to feed our whole family for just under half the price of a one person appetizer, what’s not to love?
The only change I might make next time is to dip the chicken in egg instead of milk before breading. I was out of eggs and made the best substitution I could. Honestly though, I don’t know that it would make much difference in taste, but the coating would probably be a little thicker.
Chicken Parmesan Tanglers ~ Just Like Applebee’s
- 1 c. milk
- 1 T. vinegar
- 1 lb. chicken breasts, sliced into thin pieces (I used kitchen scissors on partially frozen chicken and it was super easy.)
- 1 c. bread crumbs
- 1/2 c. Parmesan cheese
- 1/4 c. flour
- 1/4 t. each – salt, black pepper, garlic powder, Italian seasoning
- Oil for frying
In a shallow dish or bowl, combine milk and vinegar. Let sit for 5 minutes. Add chicken and stir to coat.
Begin heating about an inch to an inch and a half of oil in a large skillet over medium heat.
In a separate dish, combine bread crumbs, Parmesan cheese, flour and seasonings. Using a slotted spoon, remove chicken from milk mixture and roll in bread crumb mixture until completely coated. Shake off any extra coating.
Working in small batches, fry chicken until golden brown, about 3-5 minutes per batch. Drain and serve.
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