Spiked with bourbon and a hint of maple syrup, this cream sauce takes humble fried chicken over the top.
- Yield: 6 Servings
- 6 skinned and boned chicken breasts
- 1 cup buttermilk
- Vegetable oil
- 1 cup pecan halves
- 2 cups all-purpose flour
- 2 Tbsp kosher salt
Woodford Reserve Maple Cream Sauce
- 4 peppered bacon slices
- ¼ cup minced shallots
- 3 Tbsp all-purpose flour
- ½ cup maple syrup
- 0.33 cup whole grain Creole mustard
- 0.33 cup bourbon
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- 2 cups heavy cream
How to Make It
Prepare Pecan Chicken
- Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 8 hours.
- Pour oil to a depth of 1 inch into a large deep skillet; heat over medium-high heat to 350°.
- Meanwhile, process pecans in a food processor until very finely chopped. Transfer pecans to a bowl; stir in 2 cups flour and 2 Tbsp. kosher salt.
- Remove chicken from buttermilk, discarding buttermilk. Dredge in flour mixture, 2 pieces at a time, shaking off excess; fry chicken, in 2 batches, 6 to 7 minutes on each side or until done. Drain on a wire rack over paper towels. Keep warm. Prepare Woodford Reserve Maple Cream Sauce
- Cook bacon in a large saucepan over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Crumble bacon; add shallots to drippings; sauté 2 minutes or until tender. Stir in 3 Tbsp. flour; cook, stirring constantly, over medium heat 2 minutes or until lightly browned. Stir in syrup and next 4 ingredients. Cook, stirring constantly, 3 more minutes or until thick. Stir in cream. Bring to a simmer over medium heat; cook, stirring constantly, 5 to 8 minutes or until thickened. Serve chicken with sauce and bacon.