Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
An elevated take on BBQ chicken that combines sweet maple syrup, bourbon, and smoky bacon with a rich maple-bourbon glaze. Topped with candied bacon strips, crispy fried egg for richness and creaminess, plus aged Gruyère for a sophisticated yet indulgent sandwich that's pure elevated comfort food.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz Boneless, skinless chicken breast1 cup Buttermilk1 Large egg1/2 cup All-purpose flour1/2 cup Potato starch1 tablespoon Chicken bouillon powder1/2 teaspoon Smoked paprika1/2 teaspoon Garlic powder1/4 teaspoon Black pepper1/2 teaspoon Salt2-3 cups (enough for 350°F deep frying) Beef tallow or lard for fryingMaple-Bourbon Glaze 1/2 cup BBQ sauce (store-bought or homemade)2 tablespoons Real maple syrup2 tablespoons Bourbon whiskey1 tablespoon Brown sugar1 tablespoon Butter1/4 teaspoon Black pepperto taste SaltMaple Coleslaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions2 tablespoons mayonnaise1 teaspoon real maple syrup1 teaspoon apple cider vinegar1/2 teaspoon sugar1/4 teaspoon celery seedpinch salt1/4 teaspoon black pepperMaple Bourbon Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced2 tablespoons real maple syrup1 tablespoon bourbon whiskey1 tablespoon brown sugar1 teaspoon apple cider vinegar1/4 teaspoon black pepperpinch saltMaple Bourbon Peach Chutney Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese1 tablespoon peach chutney1 teaspoon real maple syrup1/4 teaspoon garlic powderpinch saltCandied Bacon 2 strips Thick-cut bacon strips1 tablespoon Brown sugar1/8 teaspoon Black pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Maple Coleslaw Maple Bourbon Bacon Jam Maple Bourbon Peach Chutney Goat Cheese Spread (on bottom bun) Maple-Bourbon Glaze (on chicken) Candied Bacon Fried pickles Fried onion rings Salty fries Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a medium saucepan, combine maple syrup, bourbon, and BBQ sauce. 10 Add brown sugar, apple cider vinegar, smoked paprika, garlic powder, and onion powder. 11 Bring to a boil over medium-high heat, then reduce heat to medium. 12 Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and reduces slightly. 13 Season with salt and black pepper to taste. 14 Remove from heat and let cool slightly. Toss the fried chicken in the sauce to coat. 15 Preheat oven to 375°F. 16 Line a baking sheet with parchment paper. 17 In a small bowl, combine maple syrup and brown sugar. 18 Lay thick-cut bacon strips on the baking sheet. 19 Brush or drizzle the maple mixture evenly over the bacon. 20 Bake for 15-20 minutes until the bacon is crispy and caramelized. 21 Remove from oven and let cool on a paper towel to crisp up further. 22 In a large bowl, combine shredded cabbage, carrots, and red onions. 23 In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and salt. 24 Pour the dressing over the vegetables and toss to coat evenly. 25 Season with black pepper. Refrigerate for at least 15 minutes before serving. 26 In a small bowl, combine softened aged cheddar with 1-2 tablespoons of the cooled maple bourbon sauce. 27 Mix until smooth and well blended. 28 Spread on the bottom bun before assembling. 29 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 30 Spread Aged Cheddar Spread on the bottom bun. 31 Place the bourbon-maple coated chicken on top. 32 Pile on Maple Bourbon Slaw. 33 Top with candied bacon strips and crispy onion rings. 34 Place the top bun and serve immediately.
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