Bourbon Chicken and Sauce Recipe

Bourbon Chicken Main Pic

This Bourbon Chicken recipe is a tasty way to spice up your Chinese home cooking.  It’s an old recipe from the Godfathers of the South, downtown New Orleans, in the French Quarter, right on Bourbon Street.  Some say that’s where this recipe get’s it’s name and others think there’s actually Bourbon in the recipe. Either way, it’s a fun recipe and it will definitely impress your audience, it’s that good!

Also, be sure to check out my Original Egg Roll recipe and my Orange Peel Chicken.

Bourbon Chicken Ingredients:

2 Chicken Breasts or 6 Boneless Chicken Thighs
1 Garlic Clove, chopped
1/4 tsp Fresh Ginger, chopped
3/4 tsp crushed red pepper flakes
1/4 cup Apple juice
1/3 cup Brown sugar
2 tbs Ketchup
1 tbs Apple Cider vinegar
1/2 cup Chicken Broth
1/3 cup Soy Sauce
1 tsp Corn Starch
1/4 cup Bourbon or Southern Comfort
Canola Oil for frying

Chicken Marinade
1 egg
1 tbsp Canola Oil
1 pinch of Salt and Pepper
1/4 cup Corn Starch

Finger Lickin’ Tastey Fried Chicken

IMG_20130530_200427Secret Ingredient Recipe’s

Who doesn’t love Fried Chicken, seriously! From all the classics like KFC, Popeye’s, Chicken Express, Church’s Chicken, to all the favorite fried chicken sandwich’s from all the burger chains like McDonalds, Wendy’s, Carl’s Jr., Jack in the box, Chic filet, on and on, we all can agree on one thing; they all have their unique style of a fantastic crispy crust that they can market sell, and keep customers coming back for more!

Now, even if you don’t like all of the chains I’ve listed above, at least one of these fast food joints has been a regular for you at some point if you’re going to eat chicken! Right?? So, how does it compare to the fried chicken you make at home? If it’s better and you are more than happy with your homemade fried chicken, then what the hell are you even reading this for! The bottom line is, you want your chicken to taste better, and I’m here to help you make that happen. I’ve developed a very simple recipe that you can throw together very quickly if you have the right ingredients available to you; and if you don’t I’ve got the recipe for the “secret ingredient” concoction that goes in the easy version. You ready? Here goes….

Ingredients are for frying one Bird

2 cups Flour
1 tsp Black Pepper
2 tbls Slap ya Mama
1 egg
1/4 cup milk

Slap Ya MamaNow, you’re thinking one of two things; what in the world is “Slap Ya Mama”, or Slap Ya Mama, the seafood boil? And the answer is YES! Slap Ya Mama is normally a seafood boil, most commonly used for shrimp and crawfish. However, it’s got all the right spices and kicks to make bad ass crispy fried chicken. If you can’t find Slap Ya Mama at your local grocery, don’t get stupid and substitute Old Bay, okay, DON’T DO IT! It’s similar but not the same. Here’s a “like” recipe for Slap Ya Mama you can throw together with your regular run of the mill house hold kitchen cupboard spices…

Slap Ya Mama Ingredients

1 teaspoon chili powder
1 teaspoon ground oregano
1 teaspoon dried thyme
1 teaspoon ground white pepper
1 teaspoon whole black peppercorns
1 teaspoon hot red pepper flakes
2 tablespoons sweet paprika
1 1/2 tablespoon salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 bay leaf

Directions

Mix all the dry ingredients. Make an egg wash by whipping the egg and milk together. Dip the chicken FIRST in the flour, then in the egg wash and back into the flour a second time, okay. Then let it stand for 5 minutes before frying. Now believe it or not, what you use for frying oil makes all the difference in the world in flavor, not just cholesterol content. If you’re a health nut, then I guess you’ll have to use the oil of your liking, (which in my opinion defeats the purpose of eating fried chicken in the first place) otherwise you NEED TO USE PEANUT OIL! I can’t stress this enough. This fried chicken recipe needs to fry in peanut oil to achieve ultimate exploding in your mouth flavor, kapeesh?! Oil should be heated to 350, with about 1 inch of oil in your pan or skillet, turning frequently. Boneless chicken takes 4 to six minutes, and bone in 10 to 12.  Watch the vid below to see it in action.