Top 4 Applebee’s Recipes

Top 4 Applebee’s Recipes


Top 4 Applebee’s Recipes
By Jake R Kelly


Have you seen the movie Talladega Nights? In the movie, there is a scene where they are trying to decide where to eat for dinner. They start talking about going to one of those “fine dining restaurants”, and the scene immediately cuts to Applebee’s. Since I saw that movie, I now refer to all dine-in restaurants as “fine dining restaurants”. Applebee’s is one of the more traditional places to eat on the weekends. We have had Applebee’s for many years in my area, but I still like to eat there occasionally. Since Applebee’s seems to be located everywhere, many people have posted copycat Applebee’s recipes online. I had a chance to review most of the Applebee recipes, and these are my Top Four Applebee’s recipes.



2 pounds boneless, skinless chicken
1 egg, beaten
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)
Orange Glaze:
1 teaspoon minced garlic
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup granulated sugar
1 1/2 teaspoons grated orange rind
Dash cayenne pepper
Salt and pepper to taste

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, oil, salt, and pepper. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Saute garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter).

Add remaining glaze ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. Pour glaze over chicken.

Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles.

Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.



1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup walnuts
1/3 cup margarine
1 cup brown sugar
1 egg
1 tablespoon vanilla extract
1/2 cup white chocolate chips
1/2 cup maple syrup
1/4 cup butter

combine first 4 ingredients. add nuts, mix well and set aside.
melt butter, add brown sugar and mix well, then add egg and vanilla to mixture.
gradually combine with flour mixture, scraping bowl with a spatula. stir in white chocolate chips and pour into a 9 inch square pan. bake at 350 for 20-25 minutes until golden brown. serve hot with french vanilla ice cream.



4 breaded chicken breast fillets
1 romaine heart
1 1/2 c. coleslaw mix (or finely shredded cabbage)
1/3 c. toasted almond slivers or slices (blanched almonds)
1/2 c. chow mein noodles


1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. Spanish onion, diced
1 c. canola oil

Cook chicken fillets as directed.
To make dressing, combine everything but the oil in a blender of food processor and process until liquified.

Continue to blend and slowly drizzle in the oil until blended.

To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.

I’ve had good results by layering first the romaine then the cabbage, almonds, chicken and dressing.

This should make 3 or 4 salads



About 35 wings pieces

12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.

When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.

Serve with celery sticks and blue-cheese dressing.

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on restaurant recipes? Just visit Jake’s website at Find more restaurant reviews and recipes!

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