General Lee Chicken - Authentic Crispy Bourbon Chicken
From alisdhair 14 years ago
- 120 minutes to make
- Serves 4
It may have been General Tso, if he ever existed, who first loved this dish but only a true Southerner (most of which derive their origin from Ireland by the way), could ever make such a dish this great. GRANTed I know Lee was no Creole but the spice works well here.
Ingredients
- 4 lbs. of chicken breast shopping list
- Some type of deep-frying apparatus shopping list
- ---BATTER--- shopping list
- 2 cups of plain flour shopping list
- 1 egg shopping list
- About 1 bottle of pilsner shopping list
- 2 tbls. of Tony Chachere’s™ creole seasoning shopping list
- ---SAUCE---- shopping list
- 1 quart of rich chicken stock shopping list
- 2 cups of fresh orange juice shopping list
- 1 vidalia onion shopping list
- 1 cup of bourbon shopping list
- 2 bay leaves shopping list
- 6 cloves of garlic shopping list
- ¾ cup of the FINEST smokey flavoured BB’Q sauce (store bought) shopping list
- 3 tbls or honey shopping list
- 4 tbls. of butter shopping list
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.
The Rating
Reviewed by 7 people-
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 ...more
elgourmand
in Apia loved it
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Sounds good to me!!!!
wynnebaer
in Dunnellon loved it
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High 5!
cuzpat
in Sikeston loved it
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