Crisp Skinned Bourbon Chicken Recipes
BEST BOURBON CHICKEN
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Provided by Rikster67
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g
CRISP-SKINNED BOURBON CHICKEN
Make and share this Crisp-Skinned Bourbon Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 565.9, Fat 32.1, SaturatedFat 8.5, Cholesterol 157.9, Sodium 161.2, Carbohydrate 14.5, Sugar 13.5, Protein 32.5
STOVE TOP BOURBON CHICKEN
This solo recipe is very similar to the mall food court offerings. Cooking the chicken breast whole and then dicing will keep the meat moist, and the chef can check to be sure it is done before committing the rest of the ingredients. When adding the spices, just remember that cooking is a creative sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 662.1, Fat 16.7, SaturatedFat 2.6, Cholesterol 75.5, Sodium 1161.9, Carbohydrate 60.5, Fiber 0.9, Sugar 53.9, Protein 27.7
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