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This Applebee's chicken fried chicken recipe delivers the same crispy, golden crust and creamy gravy you love—right in your own kitchen. The secret lies in a buttermilk brine that keeps the meat tender, followed by a parmesan-infused breading that creates that signature crunch.
I've spent years perfecting this Southern classic, and the results are restaurant-quality without the wait. What sets this recipe apart is the two-step breading process: first dredging in flour, then pressing into a parmesan-cornmeal mixture for extra texture.
The chicken cooks in hot oil until golden brown, while the gravy simmers into a velvety sauce that's rich but not heavy. Every bite delivers that perfect balance of crispy exterior and juicy interior.
By the time you plate it with that luscious gravy, you'll have a dish that tastes like your favorite Applebee's order. The parmesan crust stays crispy even after serving, and the gravy clings perfectly to each tender piece. This is comfort food at its finest—warm, satisfying, and impossible to resist.
Serve with mashed potatoes or biscuits for the full experience. Let's get started on recreating this Southern masterpiece at home!
Ingredients for applebee's chicken fried chicken
Buttermilk brine, crispy parmesan crust, and velvety gravy—just like Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | For first breading layer |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Cornmeal 🌽 | ½ cup | Fine grind for texture |
| Yellow Corn Flour 🌾 | ½ cup | For extra crispiness |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Vegetable Oil 🫒 | 3 cups | For frying (peanut oil works too) |
| Unsalted Butter 🧈 | 4 tbsp | For gravy base |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken thighs are non-negotiable here—dark meat stays juicier than breasts. Grab bone-in, skin-on if you can find it, but boneless works too. For the buttermilk, full-fat is key—it makes the crust extra crispy. I always buy Great Value brand from Walmart because it's cheap and works perfectly. The parmesan? Grab a wedge from the deli counter—pre-grated gets clumpy and doesn't melt right. Cut the chicken into even 1-inch pieces so it cooks uniformly.
No buttermilk? Mix 1.5 cups milk with 1.5 tbsp vinegar and let it sit for 5 minutes. Short on parmesan? Pecorino Romano works too—it's saltier, so use half the amount. The cornmeal can be swapped for panko breadcrumbs if that's what you've got. For the gravy, low-sodium chicken broth keeps it from getting too salty. If you're feeling fancy, add a splash of Worcestershire sauce for depth. The flour for the gravy? Diamond Crystal kosher salt is my go-to since it's finer and dissolves better.
Keep the brined chicken in the fridge for up to 24 hours—it gets more tender the longer it soaks. The fried chicken stays crispy for 3-4 days if you store it in an airtight container with parchment paper between layers. The gravy reheats beautifully—just add a splash of milk to loosen it up. I always make extra gravy and freeze it in ice cube trays for quick meals later. The leftovers? Best served with mashed potatoes or cornbread—trust me on that.
Why You'll Love This Recipe
- No-Fuss Breading: I swear by the buttermilk marinade—just coat the thighs and let them sit while you prep the rest. The flour and cornmeal mix sticks like glue, and that Parmesan? It’s the secret weapon for that signature golden crunch without fussing over a double-dredge.
- Creamy-Crisp Magic: That first bite—crispy exterior, tender inside—is chef’s kiss. The buttermilk keeps the chicken juicy while the Parmesan and cornmeal deliver a crunch that’s addictive. Honestly, it’s the kind of flavor that makes you forget you’re recreating a restaurant dish at home.
- Game for Any Meal: I’ve served this for lazy Sundays, game-day snacks, and even packed it in lunches (yes, it reheats beautifully). The thighs stay moist, and the crunch holds up—no sad, soggy leftovers here.
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and this recipe stretches further than you’d think. Between us, I’ve fed four people for under $15, and the Parmesan and cornmeal add that restaurant-quality touch without breaking the bank. Plus, leftovers reheat like a dream.
Step-by-step instructions for Applebee's chicken fried chicken
Here's how to recreate that legendary buttermilk-brined, Parmesan-crusted perfection at home.
Brine the Chicken in Buttermilk
Cut the 2 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a resealable plastic bag. Pour in the 1.5 cups buttermilk and add 1.5 tbsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Seal the bag and gently massage it to coat all pieces evenly. Refrigerate for at least 4 hours—this step is non-negotiable for tender, flavorful chicken.
I like to set a timer so I don't forget. The buttermilk works its magic by breaking down proteins, ensuring the chicken stays juicy even after frying. If you're short on time, you can do a quick 1-hour brine in the fridge, but the longer it soaks, the better the result.
Create the Parmesan Crust
In a large bowl, whisk together the 1.5 cups all-purpose flour, 1 cup freshly grated Parmesan cheese, 0.5 cup cornmeal, and 0.5 cup yellow corn flour. This is your secret weapon for that signature crispy, cheesy crust. I use a whisk to break up any Parmesan clumps—smooth is key here.
Once the dry ingredients are fully combined, transfer them to a shallow dish or pie plate. Remove the chicken from the buttermilk (don't drain it—just shake off the excess) and dredge each piece in the flour mixture, pressing gently to adhere. Let the coated chicken rest for 10 minutes while you heat the oil. This resting period helps the crust stick better during frying.
Fry to Golden Perfection
Fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it over medium heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial. Once hot, carefully add the chicken in batches (don't overcrowd the pan) and fry for 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F.
Here's the thing—I fry in batches to maintain the oil temperature. If the oil gets too cool, the chicken will absorb oil instead of getting crispy. Drain the fried chicken on a wire rack set over a baking sheet to allow excess oil to drip away. Keep it warm in a 200°F oven while you make the gravy.
Make the Creamy Gravy
In the same skillet (don't wash it—those browned bits are flavor gold), melt the 4 tbsp unsalted butter over medium heat. Whisk in the 0.5 cup all-purpose flour and cook for 1-2 minutes until it turns a light golden color. Slowly pour in the 1 cup chicken broth, whisking constantly to prevent lumps. Let it simmer for 3-4 minutes until thickened.
Season the gravy with salt and pepper to taste—it should coat the back of a spoon but still be pourable. If it's too thick, whisk in a splash of warm water or broth. The gravy should be rich, velvety, and ready to smother those crispy chicken pieces. Garnish with 2 tbsp chopped fresh parsley just before serving.
Serve Immediately
Transfer the fried chicken to a serving platter and ladle the warm gravy over the top. The contrast of crispy, cheesy crust with creamy gravy is what makes this dish legendary. Serve with mashed potatoes or a side salad to soak up every last drop of that delicious gravy.
Pro tip: The chicken is best served right away while it's still crispy. If you need to reheat leftovers, do it in a 350°F oven for 10-15 minutes to revive the crispiness. Enjoy your homemade Applebee's-style chicken fried chicken—it's worth every step!
Pro Tips For Making Applebee'S Chicken Fried Chicken
- USE COLD BUTTERMILK: Dump those thighs straight into ice-cold buttermilk—no waiting for it to come to room temp. I learned this the hard way after getting tough, rubbery chicken from skipping it. The cold milk tenderizes better and keeps the meat from overworking while marinating.
- DOUBLE-DREDGE FOR CRUST: Flour first, buttermilk second, then cornmeal-Parmesan mix—repeat that sequence. Skimping on the second dip means a weak crust that’ll crumble when you cut in. Yes, it’s messy, but it’s the thing that matters most for that Applebee’s texture.
- FRIES IN BATCHES: Crowd your skillet and you’ll end up with greasy, unevenly cooked chicken. Fry in single layers with 2-3 inches of oil at 350°F—start hot, finish low if needed. Your future self will thank you when every piece comes out golden and crisp, not soggy.
- GRATE THE PARMESAN: Pre-shredded cheese has anti-caking agents that ruin the crust’s stickiness. Grate your own Parmesan and mix it with the cornmeal right before dredging. Sounds weird, but it works—your crust will cling like it’s supposed to, not fall apart at the first bite.
Troubleshooting great applebee's chicken fried chicken
Oil Too Cool
If your fried chicken comes out greasy instead of crispy, your oil temperature is likely too low. I’ve fried countless batches, and I can’t stress enough how critical 350°F is—any lower, and the chicken will absorb oil like a sponge.
Use a deep-fry thermometer (like the Thermoworks Smoke model) to monitor temperature. If the oil drops below 325°F, let it heat back up before frying. Also, avoid overcrowding the pan—fry in small batches to maintain consistent heat. 🌡️
Breading Won’t Stick
The breading falling off? This usually means the chicken wasn’t dry enough or the crust wasn’t pressed firmly. After removing the chicken from the buttermilk, pat it very dry with paper towels—no wet spots allowed.
Then, press each piece into the flour mixture hard in the bowl, using your fingers or the back of a spoon. Let it rest for 10 minutes before frying—this helps the crust adhere. If it still falls off, try adding 1 tbsp cornstarch to the dry mix for extra grip.
Gravy Too Thick
A lumpy or overly thick gravy is a common issue, but it’s easily fixed. If your gravy separates or clumps, you likely added the flour too fast. Next time, whisk the flour into the butter first until it forms a smooth paste before adding broth.
For a thinner gravy, whisk in 1-2 tbsp warm water or broth while simmering. If it’s too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir it in, and let it simmer for another 1 minute. The key is patience—let it thicken gradually. ✨
Chicken Too Dry
Overcooking is the #1 reason for dry chicken fried chicken. Once the crust is golden brown, check the internal temperature with a meat thermometer—it should read 165°F.
If you’re frying at 350°F and the chicken hits 165°F before the crust is fully set, reduce the heat slightly to 325°F for the last 1-2 minutes to finish cooking without drying it out. Also, brining for at least 4 hours (or overnight) ensures juiciness—never skip this step!
Crust Not Crispy
A soggy crust usually means the chicken wasn’t fried long enough or the oil wasn’t hot enough. Fry until the crust is a deep golden brown, not just pale yellow. If your chicken sits too long after frying (even in the oven), moisture from the meat will steam the crust.
For extra crispiness, reheat leftovers in a 400°F oven for 5-7 minutes on a wire rack. Pro tip: Use cornmeal and yellow corn flour in the crust—they absorb moisture better than plain flour, keeping the crust crispy longer. 💫
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
While you can try chicken breasts, thighs are ideal for this recipe because they stay juicier during frying. If you must use breasts, cut them into ½-inch thick pieces and reduce frying time to 4-5 minutes per side to avoid dryness. For best results, stick with thighs—they deliver that tender, flavorful texture Applebee's is known for.
How do I keep the crust crispy after serving?
Serve the chicken immediately after frying while the crust is at its peak crispiness. If storing leftovers, keep them in an airtight container with parchment paper between layers. To reheat, place on a wire rack in a 400°F oven for 5-7 minutes—this prevents steam from making the crust soggy. The cornmeal in the crust helps maintain crispiness longer than plain flour would.
What's the secret to making the gravy extra creamy?
The secret lies in proper technique: whisk the flour into the butter until smooth before adding broth, and cook it slowly over medium heat. For extra richness, add 1 tbsp cold butter at the end and whisk vigorously. If your gravy separates, strain it through a fine-mesh sieve before serving. The key is patience—let it thicken gradually without boiling.
Can I bake this instead of frying?
You can try an oven-baked version, but it won't be as crispy. Preheat oven to 425°F, place breaded chicken on a wire rack over a baking sheet, and bake for 20-25 minutes, flipping halfway. For extra crispiness, broil for 2-3 minutes at the end. The gravy recipe remains the same, but expect a slightly different texture than the fried version.
How do I store leftovers?
Store fried chicken in an airtight container with parchment paper between layers for up to 4 days in the fridge. Gravy can be refrigerated separately for 3-4 days or frozen in ice cube trays for up to 3 months. To reheat, warm gravy on the stove over low heat and crisp chicken in the oven as mentioned above. Freeze chicken for up to 2 months—thaw overnight in the fridge before reheating.