Have a pot lid handy *just* in case the whiskey lights up. (If your pan is obviously smoking or burning, notch the heat down a bit. Let cook, on high heat, for another 2 minutes maybe. Toss the whole thing together to coat the chicken and bacon. Fry for about another 3 minutes on the other side. When you see that, flip the chicken over. Your chicken should have a glorious brown crust on the bottom. Let the chicken cook, untouched, for about 3 minutes, until the edges start to get opaque. Keep your heat on high and watch what happens. I know: MOUSE, YOU’RE BREAKING THE GOLDEN RULE OF FRYING: DON’T CROWD THE PAN! If it immediately starts to bubble, you’re good to go. (If you want to test, dip one piece of chicken in the hot fat. When the fat is hot, add your chicken to the pan. Don’t leave it on the heat so long that it starts to smoke. When it’s ready, the surface will start to shimmer. Set the pan back on the stove over high heat. Remember that bacon fat? You only want to use about 1/4 cup of it, or else your end sauce will likely be greasy. Think of it like a crazy, bacon-powered stir fry without all the tossing. You’re going to cook on high heat most of the time. This cooks quickly, so make sure you have all your ingredients handy. The spices will stick better to the raw chicken.) (I do the spices and flour in separate steps. (Make sure you have a good seal on the bag. Seal the bag and shake the hell out of it to coat the chicken. Throw in the cayenne, garlic, clove, white pepper, and dried parsley. You can also use a bowl, but I aim for speed/efficiency on the weeknights, which means the zip-top bag is my friend. Toss the chicken chunks into a zip-top bag. Try to keep the pieces about the same size so they cook evenly. While the bacon’s frying, prep the chicken. Reserve about 1/4 cup (no more) of the bacon fat in the pan for frying the chicken. When it’s nice and crispy, yank it out of the pan and set it aside to drain on paper towels. Maple Whiskey ChickenĬut it into pieces, spread it out in a pan, and fry over medium-high heat in a large, non-stick pan.įlip it once it’s starting to brown and crisp. Definitely feel free to crank it up and add more. This recipe as is has a moderate amount of heat. Maple syrup sweetens things up, and a generous pour of whiskey balances the flavors out and adds some earthiness. Ground clove and cayenne give it depth and heat. It’s packed with flavor—and easy enough that you can bang it out on a weeknight. This is one of our favorite chicken dishes right now. It’s chicken fried in bacon fat, candied in maple syrup, then doused with whiskey.Īnd it’s absolutely delicious. I’m the first one to admit that this will never be called health food. This is one of my favorite, super indulgent, weeknight chicken dishes. *This post contains Amazon affiliate links.*
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