Ingredients
- 2 large Chicken breast boneless skinless
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tbsp Dried oregano
- 2 tsp Garlic powder
- 4 cups Vegetable oil or more if needed for frying
- 4 Dinner rolls
- 2 tsp Fresh parsley garnish
Sauce
- 2 tbsp Bourbon
- 1/2 cup Maple syrup
- 2 tbsp Brown sugar
- 1 tbsp Apple cider vinegar
Instructions
- Soak chicken in buttermilk and hot sauce for 20 minutes or up to 4 hours if desired.
- In a bowl, mix flour, cornstarch, oregano, garlic powder, salt, and pepper.
- Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat to 325 degrees.
- Dip the chicken in the flour to coat thoroughly, then back into the buttermilk mixture to coat, and then back into the flour mixture. Pack on the flour coating very well so there are no wet spots.
- Working in batches if needed, add the chicken to the hot oil. Fry on one side for about 8 minutes, and then use tongs to turn the pieces over and fry the other side for another 6-8 minutes until golden brown to an internal temperature of 160°F is reached (to check the internal temperature, probe the fattest part of the chicken with a thermometer). Once cooked, set on a paper towel to drain any excess oil. Cut into portions before serving.
- In a saucepan on medium heat add the bourbon, maple syrup, brown sugar, and vinegar. Bring to a simmer, let reduce until it starts to thicken. Then remove from heat.
- Serve the chicken with bread and sauce on the side. Garnish with parsely.
Video
Nutrition
Calories: 563kcal | Carbohydrates: 89g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 518mg | Potassium: 680mg | Fiber: 2g | Sugar: 36g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 3mg
Maple Bourbon Fried Chicken
Ingredients
- 2 large Chicken breast boneless skinless
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tbsp Dried oregano
- 2 tsp Garlic powder
- 4 cups Vegetable oil or more if needed for frying
- 4 Dinner rolls
- 2 tsp Fresh parsley garnish
Sauce
- 2 tbsp Bourbon
- 1/2 cup Maple syrup
- 2 tbsp Brown sugar
- 1 tbsp Apple cider vinegar
Instructions
- Soak chicken in buttermilk and hot sauce for 20 minutes or up to 4 hours if desired.
- In a bowl, mix flour, cornstarch, oregano, garlic powder, salt, and pepper.
- Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat to 325 degrees.
- Dip the chicken in the flour to coat thoroughly, then back into the buttermilk mixture to coat, and then back into the flour mixture. Pack on the flour coating very well so there are no wet spots.
- Working in batches if needed, add the chicken to the hot oil. Fry on one side for about 8 minutes, and then use tongs to turn the pieces over and fry the other side for another 6-8 minutes until golden brown to an internal temperature of 160°F is reached (to check the internal temperature, probe the fattest part of the chicken with a thermometer). Once cooked, set on a paper towel to drain any excess oil. Cut into portions before serving.
- In a saucepan on medium heat add the bourbon, maple syrup, brown sugar, and vinegar. Bring to a simmer, let reduce until it starts to thicken. Then remove from heat.
- Serve the chicken with bread and sauce on the side. Garnish with parsely.
Video
Nutrition
Calories: 563kcalCarbohydrates: 89gProtein: 27gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 68mgSodium: 518mgPotassium: 680mgFiber: 2gSugar: 36gVitamin A: 255IUVitamin C: 6mgCalcium: 256mgIron: 3mg
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