This is a great twist to classic southern fried chicken. When you combine something that is savory, crispy, sweet,and spicy then set it on fire something magical happens. This recipe was motivated by our interview with Keith Walker. His upcoming music video will have some pyrotechnics, so we wanted to join the party. You can check out our interview with Keith Walker by clicking here.
Fried Chicken with Peach-Apricot Sauce
- 1/2 cup onion diced
- 1/4 cup red bell pepper diced
- 1/2 cup apricot preserves
- 3 tbsp orange juice
- 2 cloves garlic diced
- 1 jalapeno diced
- 2 tbsp butter
- 2 cups peeled and pitted fresh peaches medium diced
- 1/4 cup bourbon
- 3 cups buttermilk
- 3 boneless skinless chicken breast
- 3 cups flour
- 1 tbsp salt
- 1/2 tsp pepper
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 2 tsp baking powder
- 4-6 cups oil
For the Sauce
- Please make this in an open area away from object that are combustible due to flames. We do it on the grill outside.
- In a cast iron pan under medium high heat add the butter.
- When the butter has melted add the onions, bell peppers, garlic and jalapeno. Cook until the onions start to change to clear. About 2 minutes.
- Add the peaches and cook for another 2 minutes.
- Add the bourbon. When the bourbon starts to bubble all through the pan use a stick lighter and ignite the bourbon. You should light at the at the edge of the pan. Also make sure clothing will not be in contact with the flame.
- When the bourbon stops burning add the apricot preserves. Cook until all ingredients combine and make a sauce. About 2 minutes.
- Remove from heat.
- This sauce it great both warm and cold. Be creative.
- Using a sharp knife split the chicken lengthwise so it looks like you made 2 chicken breast breast.
- You can cut these pieces into strips for fingers or keep them as is.
- Using a meat tenderizer or heavy rolling pin, pound each piece the an even 1/2 inch of thickness.
- Place the chicken in a medium tupperware container and just add enough of the buttermilk to cover the chicken. Cover and place in the fridge for 6 hours or overnight.
- In a cast iron pan with high sides add about 3 inches of oil. Bring the the oil to 350 degrees.
- Add the remaining buttermilk to a bowl large enough to get your hands in.
- Add the flour and remaining ingredients into another bowl. Combine with a fork or whisk.
- Add the chicken to the the flour making sure to cover completely.
- Add it to the buttermilk and then return it back to the flour for another coat.
- Add to the oil and cook for about 4 minutes on each side. Cook until the eternal temperature reaches 165 degrees.
- Place the chicken on a rack on top of a sheet pan to remove excess oil.
- You can pour the sauce on top or dip the chicken in it for fun.