British Whiskey Chicken Recipes

JACK DANIEL'S WHISKEY FRIED CHICKEN

Steps:

• Measure all of the sauce ingredients into a bowl and whisk them together and set aside.
• Measure the slurry ingredients into a bowl and whisk them together. Set aside.
• Pour the oil into a heavy bottomed pot such as a Dutch Oven. You will want about four inches of oil in your pot. Turn on the heat and bring the oil to 300-315 degrees. If in doubt, use a kitchen thermometer!
• Set a baking sheet with a wire cooling rack on it next to the pot. You will place the fried chicken on the wire rack in a single layer. This will allow air to flow around the fried chicken, allow the excess grease to drip off, and keep the batter crispy and crunchy.
• Using tongs, lower the chicken into into the oil one piece at a time. Don't overcrowd the pot. I tend to fry them off about a dozen pieces at a time. The chicken fries really quickly; it only needs about 5-6 minutes.
• Once all of the chicken is fried, increase the heat of the oil to 350 degrees. Carefully place all of the chicken back into the oil. This is what I refer to as the second fry and it will add further crisp to your chicken and it only needs another 3-4 minutes. Remove from the oil and drain well.
• Next, transfer the bowl of sauce to a skillet and over medium-high heat, continuously whisk the sauce until it starts to boil.
• Reduce the heat to medium and mix the slurry by combining the cornstarch with the water. Pour this into the sauce while whisking. The sauce will immediately thicken. Continue to stir until all of the sauce is the same consistency.
• Finally, add the fried chicken and toss it with the sauce until each piece is generously and completely covered.
• Serve immediately.

WHISKEY COLA CHICKEN WITH BEETS AND SWEETS

Steps:

• Preheat oven to 375 degrees F.
• Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
• Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
• Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
• Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
• Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

WHISKEY CHICKEN

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

MILDLY SWEET WHISKEY CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Season chicken thighs with salt and pepper.
• Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
• Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
• While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
• Pour the mushrooms and sauce over the chicken strips and toss to coat.

BRITISH WHISKEY CHICKEN

Steps:

• Rinse the chicken pieces; pat dry with paper towel.
• Season chicken with salt and pepper.
• In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
• Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• Remove chicken to serving platter; keep warm.
• SAUCE:.
• Skim fat from pan juices.
• Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• Return to skillet.
• Stir in mushrooms and green onions.
• Cook and stir just till onions are tender.
• Combine cream and flour; add to mixture in skillet.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• Serve over chicken.

BRITISH WHISKEY CHICKEN

Steps:

• 1. Rinse the chicken pieces; pat dry with paper toweling.
• 2. Season chicken with salt and pepper.
• 3. In skillet brown chicken in butter 15 minutes, turning to brown evenly.
• 4. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
• 5. Remove chicken to serving platter and keep warm.
• 6. FOR SAUCE: Skim fat from pan juices.
• 7. Add enough water to juices, if necessary, to measure 2/3 cup liquid.
• 8. Return to skillet.
• 9. Stir in mushrooms and green onions. Cook and stir just until onions are tender.
• 10. Combine cream and flour; add to mixture in skillet.
• 11. Cook and stir until thick and bubbly. Cook and stir one minute more.
• 12. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
• 13. Spoon over chicken.
• 14. Serve with cooked peas and leeks if desired.