Ingredients
Units
Scale
- 3 boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for deep frying)
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- Oil (for deep frying)
Sauce
- 1/4 cup Jack Daniel’s Tennessee Whiskey
- 1/2 small onion, chopped
- 2 garlic cloves, peeled and minced
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons tomato paste
- 1 1/2 tablespoons Worcestershire
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke
Instructions
- In a medium saucepan combine onion, garlic, and Jack Daniel’s. Bring to a boil. Reduce heat and simmer for about 7 minutes or until the onion is translucent. Add ketchup, vinegar, tomato paste, Worcestershire sauce, brown sugar, liquid smoke, pepper, and salt. Mix well and simmer for 20 minutes. Puree in a food processor or blender. At this point, the sauce can be refrigerated for at least 24 hours. You can also use it right away on the wings.
- Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes.
- Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). The internal temperature of the chicken should be 165 degrees. Drain on paper towels. Repeat until all of the chicken is gone. Toss cooked chicken pieces with the BBQ sauce and serve.
Nutrition
- Serving Size: 1
- Calories: 396
- Sugar: 25
- Sodium: 1516
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 22
- Cholesterol: 51