Pecan Chicken in Woodford Reserve Maple Cream Sauce Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesSpiked with bourbon and a hint of maple syrup, this cream sauce takes humble fried chicken over the top.

  • Yield: 6 Servings


Pecan Chicken
  • 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
  1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 8 hours.
  2. Pour oil to a depth of 1 inch into a large deep skillet; heat over medium-high heat to 350°.
  3. 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.
  4. 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.
  5. Prepare Woodford Reserve Maple Cream Sauce
  6. 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.

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