Jack Daniels Glazed Chicken
Okay I am a lil bit of a TGI FRIDAYS FAN GIRL so had to recreate one of my fave dishes… the Jack Daniels Glazed Chicken.
To be honest, I’m normally more of an order loads of starters for a main and share on the table kinda gal but if I had to go with a main dish then this would call my name every time. Who else loves it? There’s just something about sticky, sweet, spicy chicken that I can’t keep away from and as a result of that, I’ll be sharing more recipes very soon.
For those of you who also love a bit of glazed meat, try out my Jack Daniels Glazed Burger or Korean Fried Chicken Burger.
What can I recreate next?
Let me know if there’s any other of your fave restaurant dishes you’d like me to recreate and I’ll happily give it a go. So far I’ve taken on McDonalds, KFC and Wagamama and I’m eager to keep it going.
Ingredients
For the Glaze
- 300g banana shallots, finely chopped
- 1 head of garlic, minced
- 1 inch of ginger, minced
- 6 1/2fl oz sweet teriyaki sauce
- 4 tbsps tomato chutney
- 7oz dark muscavardo sugar
- 1 tin of pineapple rings in syrup
- 1 tin of crushed pineapple in juice
- 5 tbsp maple syrup
- 1 tsp cider vinegar
- 400ml water
- 200ml Jack Daniels
For the Chicken
- 500g chicken tenders
- 300ml buttermilk
- 500g cornflour
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp smoked paprika
- Enough vegetable oil to deep fry in
- Big pinch of sesame seeds
Method
- In a saucepan on a medium heat, gently fry off your shallots.
- Once translucent add the garlic and ginger.
- Cook for around 3 minutes until aromatic.
- Add the Jack Daniels bourbon whiskey to the pan and simmer for 2 mins.
- Then add the rest of the ingredients for the glaze (including the pineapple syrup) in the pan & simmer for around an hour until you get a thick glaze consistency.
- I then passed this mixture through a sieve into another pan & added a large tbsp of the onion mixture that was in the sieve into the glaze pan (keep the rest of the onion mixture & use it to mix into sauces, mayos, vegetables. It adds so much flavour).
- For the chicken, cover it in buttermilk and season & leave to marinate for at least 30 minutes.
- In a large pan or deep fryer get the oil in & get the temp up to 180°C/350°F/Gas Mark 4.
- In a bowl add the cornflour and seasoning.
- Piece by piece get the chicken out of the buttermilk, dredge in the cornflour then deep fry for 4 minutes each side or until golden crispy & cooked all the way through.
- Drain on paper towel & season with salt.
- When they are all cooked, slather over like 1/4 of your jack Daniels glaze & mix well.
- Sprinkle with sesame seeds & devour!