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Robert Butts
Chef
00:20
Prep
00:20
Cook
00:45
Inactive Time
01:25
Total Time
Ingredients & Directions
Directions
Brine
2 quarts
Water
1/2 cup
Salt
1/2 cup
Hot sauce
1 tablespoon
Garlic, minced
1/2 cup
Peach flavored whiskey
1
Peach, pitted and cut up fresh
Springer Mountain Farms Whole Chicken Cut-Up (8 pieces)
Brine
- Combine water, salt, hot sauce and garlic in a large container and whisk together.
- Add cut up chicken pieces and let soak in brine for 30-45 minutes.
Breading Mix
2 cups
All-purpose flour
1/2 tablespoon
Cayenne pepper
1/2 tablespoon
Salt
1/2 tablespoon
Garlic powder
1/2 tablespoon
Onion powder
2 quarts
Oil for frying chicken
Breading Mix
- Combine flour, cayenne pepper, salt, garlic powder, and onion powder in a large dish and whisk together until it is fully mixed.
Butter Sauce
4 oz
Butter
1/4 cup
Smoked paprika
1/4 cup
Cayenne pepper
2 tablespoons
Red chili flakes
2 tablespoons
Brown sugar
1/2 tablespoon
Salt
3/4 teaspoon
Pepper
1/4 cup
Peach flavored whiskey
Butter Sauce
- Melt butter in a small sauce pan and add paprika, cayenne pepper, red chili flakes, brown sugar, pepper and peach whiskey, heating until sugar crystals dissolve.
- Transfer to a large bowl and hold for hot fried chicken to toss.
Chicken
- Remove chicken from brine and pat dry.
- Heat oil to 350°F over medium-high heat in a large pan for frying.
- Toss all of the chicken in the breading mixture, coating heavily.
- Fry in hot oil for approximately 15 minutes, turning pieces over about halfway through cooking time for even browning, making sure the internal temperature of all of the chicken pieces reaches at least 165°F.
- After removing chicken from frying pan, immediately dunk in the butter sauce mixture.
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Yield: 4
00:20
Prep
00:20
Cook
00:45
Inactive Time
01:25 Total Time
Ingredients
Directions
Brine
2 quarts
Water
1/2 cup
Salt
1/2 cup
Hot sauce
1 tablespoon
Garlic, minced
1/2 cup
Peach flavored whiskey
1
Peach, pitted and cut up fresh
Springer Mountain Farms Whole Chicken Cut-Up (8 pieces)
Brine
- Combine water, salt, hot sauce and garlic in a large container and whisk together.
- Add cut up chicken pieces and let soak in brine for 30-45 minutes.
Breading Mix
2 cups
All-purpose flour
1/2 tablespoon
Cayenne pepper
1/2 tablespoon
Salt
1/2 tablespoon
Garlic powder
1/2 tablespoon
Onion powder
2 quarts
Oil for frying chicken
Breading Mix
- Combine flour, cayenne pepper, salt, garlic powder, and onion powder in a large dish and whisk together until it is fully mixed.
Butter Sauce
4 oz
Butter
1/4 cup
Smoked paprika
1/4 cup
Cayenne pepper
2 tablespoons
Red chili flakes
2 tablespoons
Brown sugar
1/2 tablespoon
Salt
3/4 teaspoon
Pepper
1/4 cup
Peach flavored whiskey
Butter Sauce
- Melt butter in a small sauce pan and add paprika, cayenne pepper, red chili flakes, brown sugar, pepper and peach whiskey, heating until sugar crystals dissolve.
- Transfer to a large bowl and hold for hot fried chicken to toss.
Chicken
- Remove chicken from brine and pat dry.
- Heat oil to 350°F over medium-high heat in a large pan for frying.
- Toss all of the chicken in the breading mixture, coating heavily.
- Fry in hot oil for approximately 15 minutes, turning pieces over about halfway through cooking time for even browning, making sure the internal temperature of all of the chicken pieces reaches at least 165°F.
- After removing chicken from frying pan, immediately dunk in the butter sauce mixture.
