Delicious TGI Fridays Copycat Recipes! - The Cookbook Publisher (2024)

Make delicious and easy copycat recipes from one of America’s favorite restaurants TGI Fridays at home with these copycat recipes!

One of T.G.I. Fridays’ favorite fares! Delicious chicken strips made with panko breadcrumb for crispier chicken and coated in a sweet whiskey glaze. Perfect for sharing, but you might not want to!

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

Whiskey Glaze

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 1 garlic head, peeled and minced, about ¼ cup garlic paste
• ¼ cup crushed pineapple
• 3 cups brown sugar
• 2 cups pineapple juice
• ½ cup soy sauce
• ¼ cup lemon juice
• 3 tablespoons apple cider vinegar
• ½ cup Jack Daniels Whiskey
• ⅛ teaspoon cayenne pepper to taste

Crispy Chicken Strips

• 3-4 boneless skinless chicken breasts, about 2 pounds
• 2 eggs, lightly beaten
• ½ cup milk, more if needed
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 ½ to 2 cups panko crumbs, more if needed
• 1-1½ teaspoons toasted sesame seeds
• Oil, for frying

Directions

1. Warm the oil in a saucepan over medium heat. Add the onion and stir fry for 3-4 minutes or until soft. Reduce heat to low and let the onion cook until well caramelized, about 30-40 minutes.
2. Add garlic and stir fry for 1-2 minutes until well combined.
3. In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
4. Add mixture to a saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 35-45 minutes, or until the sauce has reduced by half. Remove from heat and let cool.
5. While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
6. In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
7. Prepare a dredging station: add the beaten eggs and milk to a shallow dish. Whisk to combine. Add the flour, salt, pepper, garlic, and paprika to a second shallow dish. Stir to combine. In a third shallow dish, add the panko crumbs.
8. Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
9. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
10. Cooking in batches, fry the chicken until golden and cooked through, about 4 minutes. Transfer the cooked strips to a plate lined with paper towels to drain excess oil.
11. Add all the cooked chicken strips to a large bowl and add some of the sauce. Stir to coat. Sprinkle sesame seeds on top and serve with extra sauce on the side.

These breaded, crispy green bean fries are unique and addictive. Serve them as a side to all your favorite dishes.

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

Dipping sauce (makes about ¾ cup)

• ½ cup ranch salad dressing
• ⅓ cup diced English cucumber, peeled and de-seeded
• 1 teaspoon prepared horseradish
• 1 teaspoon apple cider vinegar
• Wasabi paste, to taste
• Salt and pepper to taste

For the green beans

• 8 ounces fresh green beans, trimmed and washed
• 1 cup flour
• 1 large egg, beaten
• 1 cup milk
• 1 cup plain breadcrumbs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• Oil for frying

Directions

1. Combine the dip ingredients in a blender and process until smooth, Pour the dip into a jar, cover, and refrigerate until needed. Wasabi is very strong, use a little and add more after tasting.
2. Place the beans in a saucepan with a few inches of water. Bring the mixture to a boil and simmer for 8 minutes, and then plunge them into an ice bath to stop the cooking process.
3. Prepare a dipping station. Place the flour in a shallow bowl. In a second bowl, combine the egg with the milk. In a third bowl, combine the breadcrumbs with the seasonings.
4. Heat the oil to 350°F (177°C) in a saucepan or use a deep fryer.
5. Dry the beans. Take a small handful and toss them into the flour. One at a time, move them to the egg mixture, drain any excess, and toss them in the breadcrumbs until coated. Repeat if desired.
6. Gather all the coated beans on a platter until they are all ready.
7. In small batches, fry the beans for about 1-1 ½ minutes, until golden. Drain on paper towels, and serve with dipping sauce.

Another T.G.I. Fridays’ Classic is a great meal to prepare for company. Served with lemon-butter broccoli and jasmine rice, these tasty salmon fillets are well worth the effort.

Serves 4 | Prep. time 30 minutes | Marinating time 2 hours + | Cooking time 20 minutes

Ingredients

• 4 salmon fillets
• 1 broccoli head, trimmed and cut into florets

Marinade Ingredients

• ½ cup olive oil
• ½ cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• ¼ cup fresh parsley, chopped
• 1 jalapeno, cored and minced
• 2 cloves garlic, minced
• ¼ small onion, diced
• 1 teaspoon salt

Kung Pow Sauce Ingredients

• ¼ cup water
• 2 tablespoons rice vinegar
• ½ cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon chili garlic sauce
• 2 cloves garlic, minced
• 1 teaspoon finely minced ginger
• 1 tablespoon cornstarch

Mango Salsa

• 1 cup diced red bell peppers
• 1 cup diced mango
• 1-2 jalapeño peppers, cored, seeded, and minced
• ¼ cup minced red onion
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped finely

For the Jasmine Rice

• 1 (14-ounce) can of coconut milk
• 1¼ cups water
• ½ teaspoon salt
• 1 ½ cups jasmine rice

For the lemon-butter

• 1 teaspoon lemon juice
• 3 tablespoons butter, melted
• 1 tablespoon grated parmesan cheese

Directions

1. Prepare the marinade. In a blender, combine all the marinade ingredients and mix.
2. Place the salmon fillets in a resealable bag. Pour in the marinade.
3. Refrigerate for 2 hours to overnight.
4. To prepare the salsa, combine all the ingredients and mix well. Cover and refrigerate until needed.
5. To make the rice, heat the coconut milk, water, and salt to a boil. Rinse the rice and add it to the pot. Bring it back to a boil.
6. Cover, reduce the heat, and simmer for 20 minutes, until the rice is tender and the liquid is absorbed. Remove the pot from the heat.
7. Meanwhile, prepare the sauce. Combine all the sauce ingredients in a saucepan over medium heat. Bring it to a boil, lower the heat, and simmer for 15 minutes.
8. Steam the broccoli until cooked in the microwave or on the stovetop until fork tender but still bright green. Prepare the lemon butter by whisking the melted butter, parmesan cheese, and lemon juice. Drain the broccoli and place in a bowl and toss with the lemon butter. Keep warm with foil.
9. To cook the salmon, remove it from the bag and drain the marinade and discard the marinade.
10. Preheat the grill of the barbecue to medium-high heat.
11. Glaze the salmon with the sauce. Cook the salmon, skin down for 6-8 minutes, or until cooked through and flakes easily. Brush some more sauce after 3-4 minutes.
12. To serve, place the salmon fillet on a serving plate. Drizzle some of the remaining sauce, if any, and top some mango salsa. Serve with a side of rice and lemon-butter broccoli.

This cut of meat can sometimes be a little tough, but it’s full of flavor. Follow this recipe to learn how T.G.I. Fridays makes them nice and tender.

Serves 4 | Prep. time 40 minutes |Marinating time 2 hours 30 minutes | Cooking time 15 minutes

Ingredients

Jack Daniel’s Whiskey Glaze Sauce

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon tabasco hot sauce, or to taste
• ½ cup pineapple juice
• ⅓ cup Jack Daniels
• 1 cup brown sugar
• 1 beef bouillon cube
• 2 tablespoons Worcestershire sauce

Other ingredients

• 4 (8-ounce) flat-iron steaks
• 1 onion, trimmed, halved, and sliced
• ½ red bell pepper, trimmed and sliced
• ½ green bell pepper, trimmed and sliced
• 2 tablespoons vegetable oil
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and pepper to taste
• 1 ½ cups shredded cheddar cheese
• ½ recipe T.G.I. Fridays Onion Rings (recipe below)
• Cajun seasoning to taste
• Mashed potatoes for serving

Directions

1. Combine all the sauce ingredients in a saucepan and cook for 15 minutes, until the sauce is thickened. Remove from heat and let cool before using.
2. Brush the steaks with half the glaze sauce. Refrigerate for 2 hours and then take them out of the fridge for 30 minutes.
3. Cut the peppers and onions. Warm the vegetable oil in a skillet over medium-high heat. Add the onions and stir fry for 1-2 minutes, until fragrant. Add the peppers and continue stir-frying for 3-4 minutes or until the peppers are tender.
4. Prepare the onion rings following the Onion Ring recipe but cut the onions into thinner rings, about ¼-inch. When the onion rings are cooked and still piping hot, toss them in a bowl with Cajun seasoning to taste. Keep warm.
5. Preheat the oven to 400ºF.
6. Heat the grill to medium-high, and grill the steaks for 2–4 minutes per side, brushing them on both sides with the remaining glaze.
7. Let the steaks rest for 5-10 minutes before serving.
8. While the steaks are grilling, warm a cast-iron skillet in the preheated oven for 10 minutes.
9. At the bottom of the skillet, onto one side, add the shredded cheese, and top with the onion and pepper mixture. Place in the oven for 3-4 minutes or until the cheese is almost melted.
10. To serve add some mashed potatoes to the skillet on the other side. Slice the steaks against the grain and arrange in the middle of the skillet. Top with the cajun onion rings and serve with some Jack Daniel’s whiskey sauce on the side.

If you’re ready for a change from French fries, try these amazing onion rings, just like T.G.I. Fridays.

Serves 4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

• 2 large yellow onions
• 2 cups buttermilk
• 2 ½ cups all-purpose flour, divided
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 bottle of cold beer
• Vegetable oil for frying
• Salt

BBQ ranch dipping sauce

• ¾ cup mayonnaise
• ½ cup buttermilk
• ¼ cup barbecue sauce (your choice)
• 1 tablespoon Hidden Valley Ranch^® powder
• 1 small garlic clove, grated
• Cracked black pepper, to taste

Directions

1. Combine all the BBQ ranch dipping sauce ingredients in a bowl. Cover and refrigerate until ready to use.
2. Slice the onions thickly and place them in a large mixing bowl.
3. Pour the buttermilk over the onions and let them marinate for 20 minutes.
4. In a shallow bowl, combine one cup of flour, black pepper, salt, and garlic powder.
5. In a separate bowl, mix the remaining flour with the beer.
6. Heat 1–2 inches of oil to 350°F (177°C).
7. Drain the onion rings. One at a time, dredge the onion rings in the seasoned mixture and then into the batter.
8. Fry until golden, and drain on paper towels. Season with salt to taste.
9. Serve hot with the BBQ ranch dipping sauce.

This is the brownie dessert that makes all the other brownie desserts seem inferior.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

• ⅓ cup cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup brown sugar
• ½ cup salted butter
• ¼ cup milk
• 6 ounces high-quality unsweetened chocolate, finely chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• Vanilla ice cream
• Chocolate sauce
• ½ cup roasted pecans

Directions

1. Preheat the oven to 350°F (177°C). Butter an 8×8 inch baking dish and sprinkle it with cocoa powder.
2. In a mixing bowl, combine the flour, baking soda, and salt.
3. In a saucepan, combine the sugar, butter, and milk. Heat until smooth, stirring constantly. Turn off the heat.
4. Add the chocolate and stir until melted.
5. Mix in the eggs and vanilla. Add the dry ingredients and stir just until combined.
6. Bake for 18–20 minutes, until the center, is set.
7. Cool for at least an hour, slice, and serve with vanilla ice cream, chocolate sauce, and a sprinkle of pecans.

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making T.G.I. Fridays Most Popular Dishes at Home. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

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