Ingredients

How to make it

  • Cut the chicken into little gougons or strips. Coat them completely in plain flour and set them aside.
  • FOR THE BATTER: Mix the seasoning into the flour. I don’t normally endorse commercial products. For one they have that chemical taste to most of them and second I am nobody anyway and who would care, but this stuff IS real good.
  • Slowly add enough of the beer to make a light batter but thick enough to coat. Lastly mix in the egg. Let it rest in the refrigerator with the chicken for an hour and a half while you make this sauce:
  • FOR THE SAUCE: Dice the onion to a small size and very finely mince the garlic. Melt the butter in a large sauce pan and sauté the onion until medium brown. Add the garlic and cook only a minute before kissing it with the booze.
  • Ignite it if you would like to make a show if you have guests, but what the ever immediately pour in the stock, orange juice, the BB’Q sauce and the honey. Add the bay leaves and gently reduce it to a semi -thick syrup you should end up with about 3-4 cups.
  • TO PREPARE: Heat the oil to about 365. Just prior to frying should you dip the chicken into the batter and cook completely. Cook it all at once and let it drain a bit. While it is still quite hot toss it together in the sauce and serve while the chicken is still crisp.
  • Serve the dish with a simple pilaf of wild rice and long grain rice to which I add in the summer grilled red peppers and asparagus.

Reviews & Comments 4

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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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    " It was excellent "
    wynnebaer ate it and said...
    Sounds good to me!!!!
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  • 22566 4 years ago
    I am pleased to see you again...

    ~and

    I shall not pull rank,saluting you for this wonderful sounding recipe.

    ~but~

    Of course the Pilsner,plus,Bourbon in the recipe,helped me make the decision :)

    Thank-you...your recipes are always a treat to read.

    Kind Regards

    Joyce
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    " It was excellent "
    elgourmand ate it and said...
    The dishes you create are works of art but the recipes are workman like. A bloody tough combo to arrange, that. This is your usual, almost, but not quite over the top effort. As always, a great flavor combo and good balance. So another chicken bites the dust. Thanks for the post. RJ
    Was this review helpful? Yes Flag

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