Crisp Skinned Bourbon Chicken Food

BOURBON BRINED FRIED CHICKEN

Steps:

• For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves.
• Put chicken in a 1-gallon resealable freezer bag and pour in the brine. The chicken should be completely submerged. Seal the bag and refrigerate for 12 to 24 hours.
• Pour off the brine and place the chicken on a cooling rack. Pat the chicken dry with paper towels and season with salt and pepper before dredging.
• Preheat the oven to 375 degrees F.
• For the breading: You will need three medium bowls for the breading. In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder. In a second bowl, whisk together the buttermilk, egg and mustard. In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper.
• Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture. Dust off any excess before laying each chicken breast on a cooling rack. Allow the chicken to sit out uncovered for 30 minutes. This will make for a crunchier crust.
• Set a cooling rack in a rimmed baking sheet. In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer. Working in batches, place the chicken in the skillet bone-side up. The oil should only come halfway up the side of the chicken. Cook until golden brown, about 5 minutes. Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more. If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust. Transfer to the rack as done.
• Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen. Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes. Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes.

BOURBON CHICKEN

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

EASY GRILLED BOURBON CHICKEN

Steps:

• In a large bowl, combine all ingredients, except chicken, to make the sauce. Set aside ½ cup of this sauce for basting the chicken later while grilling.
• Add chicken to the bowl of remaining sauce, tossing chicken to coat with sauce mixture.
• Cover and refrigerate for at least 3 hours.
• Drain chicken, discarding marinade.
• Grill chicken, basting often with reserved sauce, until chicken is cooked through (about 20 to 30 minutes depending on the size and cut of chicken pieces).

BOURBON CHICKEN

Steps:

• Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.
• Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.
• Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.
• Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min's.
• Mix a little water with the cornflour, add to sauce and stir until mixture thickens.
• Serve over rive and sprinkle with green onions.

GRILLED BOURBON CHICKEN

Steps:

• Add chicken pieces to grill and cook until lightly browned.
• Remove chicken.
• Heat oil in a large skillet.
• Add remaining ingredients to skillet, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

HONEY BOURBON CHICKEN

Steps:

• In a medium sauce pan, mix together the first 9 ingredients.
• Simmer on medium for 1 hour.
• Stir together corn starch and water and add to the still simmering bourbon sauce.
• Leave on medium heat which preparing chicken.
• Cut chicken into 3/4-inch cubes.
• Season with salt and pepper liberally.
• Heat a large, heavy bottomed, saute pan on high that has been sprayed with cooking spray.
• When it is smoking add chicken.
• Brown chicken on both sides and then add bourbon sauce.
• Let simmer for 2 minutes and serve.

BAKED BOURBON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Brown chicken in skillet.
• Remove chicken from skillet and place into a baking dish.
• In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
• Add bourbon and whisk to combine.
• Remove from heat.
• Pour sauce over chicken in baking dish.
• Cover dish and place in oven.
• Bake 1 hour or until juices run clear.

STOVE TOP BOURBON CHICKEN

Steps:

• In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
• Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
• Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
• Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
• Serve with rice or noodles.

CRISP-SKINNED BOURBON CHICKEN

Steps:

• Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun seasoning, garlic, cornstarch, 1/2 t salt, and 1/4 t pepper in a bowl until sugar dissolves.
• Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in a large nonstick skillet over med-high heat until just smoking.
• Cook chicken, skin-side down, until skin is well browned and crisp, 15-20 minutes.
• Turn chicken skin-side up and cook over medium heat until chicken registers 175 degrees, 5-8 minutes.
• Transfer chicken to platter.
• Pour off fat from skillet; add bourbon mixture and simmer until thickened, about 2 minutes.
• Pour sauce over chicken; serve.