Applebee's Chicken Fried Chicken

Chicken:
2 lb. boneless skinless chicken breasts

Egg Wash:
2 cups milk
2 eggs

Dusting:
    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

Batter:
    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 tablespoon vegetable oil
    2 teaspoons paprika
    1 teaspoon black pepper

Coating:
    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 350F at 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. Internal temperature should be a minimum of 165F.
Remove and drain on paper towel. Serve with gravy.