Pioneer Woman Bourbon Chicken Recipes

Steps:

• Special equipment: a deep-fry thermometer
• For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
• When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
• In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
• In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
• Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
• Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
• For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
• In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
• In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm.
• For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
• To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

Steps:

• Preheat the oven to 300 degrees F.
• Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
• Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
• Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
• Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
• Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.

Steps:

• Cover Chicken in 4 quarts of water. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
• Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process.
• Add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base. Stir to combine and simmer for ten minutes to meld flavors.
• Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
• Mix flour and some of the broth. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Steps:

• 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Steps:

• To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
• Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
• While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
• When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
• Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Steps:

• Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

Steps:

• Heat oil in large pot and add diced chicken. Lightly brown the chicken.
• Remove chicken and set aside, drain out excess liquid from pot.
• Add garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water and soy sauce to the pot and heat over medium flame.
• Bring to a boil and let simmer for 20 minutes.
• To thicken the sauce, add corn starch and water.
• Serve over rice.