Applebee's Recipes

Applebee’s Chicken Fried Chicken


2 pounds boneless skinless chicken breasts
“Egg Wash”
2 cups milk
2 eggs


1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper


3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper


1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy

3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don’t scorch).

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.

Preheat vegetable oil in skillet or fryer to 350 degrees Fat 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.


Applebee’s Garlic and Peppercorn Fried Shrimp

1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
Vegetable oil, as needed
1/2 cupw heat flour
1/4 teaspoon salt
1 teaspoon fresh cracked/ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 teaspoon granulated sugar
2 eggs, beaten
1 cup bread crumbs
1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees F.

Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl.

Beat eggs only slightly in another bowl.

Mix bread crumbs and 1 teaspoon pepper in a third bowl.

Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown.

Servings: 4

Applebee’s Smothered Steak Skillet

Garlic Mashed Potatoes

2 pounds red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
Salt, to taste
Black pepper, to taste
1/4 cup garlic cloves
Sauteed Onions and Mushrooms
1/2 pound yellow onions, peeled, cored, 1/4 inch julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste
Sirloin Steak Skillet
1 (2 3/4 pound) sirloin steak - 8 smaller cuts (approximately 5 1/2 ounces each)
Sauteed mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Garlic Mashed Potatoes:

Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.

Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready. Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you desire.

In large saucepan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces.

Internal temperature should be 205 degrees F. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

Return mashed potatoes to low heat, if necessary, to bring them to
a serving temperature of 165 degrees F.

Sauteed Onions, Mushrooms:

Melt butter in skillet over medium heat and add onions and seasonings.

Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.

Sirloin Steak Skillet:

Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with onions and mushrooms, and serve with mashed potatoes on the side.

Applebee’s Southwest Steak Skillet

2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced

Preheat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between “flips” to achieve “diamond” grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes.

Applebee’s serves theirs with skin-on garlic mashed potatoes and garlic bread.

Applebee’s Santa Fe Chicken Salad

Regular salad greens
Grilled and marinated (tequila and lime juice) chicken breast, seasoned with fajita seasoning.
Crispies which are just tortilla strips, fried (you can use crumbled tortilla chips)
Diced tomato, onion, and jalapenos (Applebee’s pico de gallo)


1 ounce scoop each of sour cream and guacamole (9 and 3 o’clock, respectively)
Chopped scallions, sprinkled on top, for a garnish
2 ounce ramekin of salsa at 12 o’clock


Naturally Fresh brand lo-fat or fat-free (orange label) ranch dressing
Plain old salsa.

Assemble salad in the usual manner.

Applebee’s Steakhouse Salad

1 (1 pound) sirloin steak
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese

Begin grilling steak to desired doneness. Cook to an internal temperature of 145 degrees F.

Season if desired.

While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter.

Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2-inch squares. Immerse in sink to “shock” the lettuce and to keep it crisp. Drain in colander.

Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad.

Shingle red onion rings at the top and tomato slices at the bottom of the plate.

Sprinkle crumble blue cheese over salad and serve.

Applebee’s Aztec Chicken Salad

1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
Grated pepper jack cheese
1/2 purple onion, chopped
Salad mix
2 chicken breasts, cooked in fajita seasoning, cut into bite-size pieces

Toss with Catalina dressing with a dash of Tabasco.

Applebee’s Vegetable Medley

1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 “wheel” cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley

Thoroughly clean and sanitize sink.

Rinse and wash all vegetables under cold water.

Clean and sanitize cutting board and knife.

Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons.

Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers.

Cut each half in half, then slice lengthwise.

Slice both ends of red onion off. Remove the peel and core of the onion.

Slice lengthwise for a 1/4 inch julienne cut.

Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 1/4 inch sticks.

Heat butter or margarine in a saute pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list - denser vegetables take longer to heat) and cook until hot, yet crisp.

When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.

Mix thoroughly and serve.

Applebee’s Bacon Scallion Mashed Potatoes

2 Lbs. potatoes - peeled, cut into 1" cubes
4 cloves garlic - peeled
5 strips bacon - cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk - warmed
1/2 cup low-fat sour cream
1 tsp. salt
1/4 tsp. black pepper

In a large pot, cover potatoes and garlic with lightly salted water.

Boil until potatoes are fork tender.

Fry bacon in skillet until crisp; drain on paper towels.

Pour out all but 1 tsp. bacon grease from pan.

Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot.

Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.

Reheat, if necessary, before serving.

Applebee’s Deadly Chocolate Sin

2 tablespoons butter
6 ounces semi-sweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons corn starch
1 10-ounce package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semi-sweet chocolate, bitter chocolate, butter and vanilla.

When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.

Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool.

Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry caulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Serves 12.

Applebee’s Blondie Brownies

1 cup sifted all-purpose flour
1/2 tsp. baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar - divided
1 egg - beaten
1 Tbls. vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. creamcheese - softened
1/2 tsp. maple extract

Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside.

With an electric mixer, beat together melted butter and 1 cup brown sugar.

Beat in egg and vanilla.

Slowly beat dry mixture in to wet mixture.

Stir in vanilla baking chips by hand.

Spread batter into a greased 9" X 9" X 2" baking pan.

Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool.

In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.

Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.

Remove saucepan from heat and beat in creamcheese and maple extract until smooth.

Return sauce pan to low heat and simmer, stirring constantly, until desired consistency.

Notes: Serve sauce over warm blondies topped with vanilla ice cream.

Applebee’s Apple Chimi-Cheesecake

This is simple and easy. Make a cheesecake and add cooked apples to the cake. Omit the excess syrup filling. After it firms up, cut into pieces.

Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.

Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels.

Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebee’s).

Applebee’s Apple Chimi-Cheesecake #2

10 to 12 (6 1/2-inch) flour tortillas
16 ounces creamcheese, at room temperature
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, very well drained
1/2 cup almond toffee bits
Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground cinnamon, mixed well)
Vanilla ice cream
Caramel topping

Beat creamcheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture.

On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the creamcheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimi-cheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Preheat oven to 350 degrees F.

Place chimi-cheesecake on cookie sheet and bake for 20 to 25 minutes.

Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice creamand caramel topping.

Makes 12 to 14 servings.

Applebee’s Maple Butter Sauce

3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

Applebee’s Chardonnay Mushrooms

1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered

Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.

Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together.

Serve over your favorite steak.

If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.

Applebee’s Blue Cheese Vinaigrette

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute.

Transfer garlic mixture to blender.

Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well.

Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead.

Cover and refrigerate.

Applebee’s Barbecue Sauce

1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce

Combine all ingredients.

This will keep in the refrigerator for a few weeks or may be frozen.

The recipe can easily be doubled or tripled.

Applebee’s Spicy Ranch Dressing

Applebee’s Bananaberry Freeze

Applebee’s Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey’s Irish Cream
1/2 ounce vodka
1 ounce milk

Pour ingredients over ice and stir.