Bourbon Cider Boneless Wings

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 5 cloves Garlic
  • 1 tsp Thyme, dried

• Condiments

  • 1 tbsp Maple syrup
  • 1/2 cup Soy sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 Black pepper
  • 1/4 cup Brown sugar, dark
  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt
  • 1 Kosher salt and black pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1 Peanut oil

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs

• Drinks

  • 12 oz Apple cider

• Dairy

  • 1 1/8 cups Buttermilk

• Beer, Wine & Liquor

  • 1 cup Bourbon

Found on thechunkychef.com

Description

Directions

• MAKE THE SAUCE:
• Add all sauce ingredients to a saucepan and bring to a boil over HIGH heat, then reduce heat to LOW and simmer for 35 minutes, until sauce has reduced and thickened.
• Set aside to cool.
• MAKE THE CHICKEN:
• Place diced chicken in a large bowl, sprinkle with salt, pepper, and thyme, and cover with buttermilk. Stir chicken to ensure all chicken is coated in the buttermilk.
• Cover with plastic wrap and refrigerate for 30 minutes, or up to several hours.
• Add oil to large, heavy bottomed pot. Heat over MED heat, until shimmering and about 350 degrees F. To test if its ready, add a piece of bread to the hot oil. If it sizzles, its ready.
• To a large resealable plastic bag, add flour, panko, salt and pepper. Seal bag and shake gently side to side to combine breading ingredients. Add in 2-3 Tbsp buttermilk and stir around with a spoon, until breading mixture is clumpy.
• Use a slotted spoon to transfer chicken from buttermilk mixture into the plastic bag.
• Seal bag and toss to coat chicken in breading mixture.
• Add chicken, about 8 pieces at a time, to the hot oil, and fry about 4-5 minutes, flipping over halfway through. Chicken should be golden and crispy.
• Transfer chicken to a wire cooling rack set over several paper towels. This allows the chicken to rest but stay nice and crispy while you cook the remaining chicken.
• Repeat frying process with remaining chicken.
• Add fried chicken to large bowl and toss with bourbon cider sauce.
• OPTIONAL: Place glazed chicken on a parchment paper lined baking sheet and broil for 2-3 minutes, until extra sticky.
• Serve with sliced green onions and apple slices.
• Any extra sauce can be served alongside to drizzle over the chicken.