Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 4 components
The secret ingredient is soda. A full can of Dr Pepper gets reduced down with tomato sauce, brown sugar, smoked paprika, and liquid smoke into a thick, sticky, cherry-caramel BBQ glaze that coats crispy fried chicken. Topped with melty pepper jack, maple bacon bourbon jam, and fried onion rings, this is BBQ done different.
✨ 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 teaspoon Smoked paprika1/2 teaspoon Garlic powder1/2 teaspoon Onion powder1/4 teaspoon Black pepper1/2 teaspoon Salt2-3 cups (enough for 350°F deep frying) Beef tallow or lard for fryingSmokey Dr Pepper BBQ Sauce 1 can (12 oz) Dr Pepper (regular, not diet)1 cup Tomato sauce1/4 cup Packed brown sugar2 tablespoons Apple cider vinegar1 tablespoon Worcestershire sauce1/2 teaspoon Liquid smoke (hickory)1 teaspoon Smoked paprika1/2 teaspoon Garlic powder1/2 teaspoon Onion powder1/4 teaspoon Black pepperto taste SaltDr Pepper BBQ Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions2 tablespoons mayonnaise1 teaspoon apple cider vinegar1 teaspoon sugar1/4 teaspoon celery seedpinch saltpinch black pepperSmokey Dr Pepper Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced1/4 cup Dr Pepper1 tablespoon brown sugar1/2 teaspoon smoked paprika1 teaspoon apple cider vinegarpinch saltSmokey Dr Pepper Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese1/4 teaspoon smoked paprika1 tablespoon Dr Pepper BBQ sauce1/4 teaspoon garlic powderpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Dr Pepper BBQ Slaw Smokey Dr Pepper Bacon Jam Smokey Dr Pepper Goat Cheese Spread (on bottom bun) Smokey Dr Pepper BBQ Sauce (on chicken) Pepper jack cheese slice Candied Pork Belly Fried pickles Salty fries Fried onion rings 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 Dr Pepper, tomato sauce, and brown sugar. 10 Add apple cider vinegar, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, and onion powder. 11 Bring to a boil over medium-high heat, then reduce heat to low. 12 Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third. 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 In a large bowl, combine shredded cabbage, carrots, and red onions. 16 In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed. 17 Pour the dressing over the vegetables and toss to coat evenly. 18 Season with salt and black pepper. Refrigerate for at least 15 minutes before serving. 19 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 20 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 21 Add diced onion and cook until softened and golden, about 5-7 minutes. 22 Add minced garlic and cook for 1 minute until fragrant. 23 Stir in the bourbon and let simmer for 2-3 minutes to reduce slightly. 24 Add the Dr Pepper BBQ sauce and brown sugar. 25 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 26 Season with salt. Let cool slightly—it will thicken as it cools. 27 In a small bowl, combine softened goat cheese with 2 tablespoons of the cooled Dr Pepper BBQ sauce. 28 Mix until smooth and well blended. 29 Spread on the bottom bun before assembling. 30 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 31 Spread Smokey Dr Pepper Goat Cheese Spread on the bottom bun. 32 Spoon a generous layer of Smokey Dr Pepper Bacon Jam on top of the spread. 33 Place the BBQ sauce-coated chicken on top. 34 Pile on Dr Pepper BBQ Slaw. 35 Top with melted pepper jack cheese and fried onion rings. 36 Place the top bun and serve immediately. 
