Maker's Mark Fried Chicken

How to make Maker's Mark Fried Chicken Recipe - Conceived during an epic showdown between seven New York food trucks and seven Boston-based food trucks, this lightly battered, crispy fried chicken took second place in a Maker's Mark Food Truck Bash. The bourbon giant loved it so much that Maker's Mark asked Dennis Kum to run the special longer. "I love whiskey and I love fried chicken," says Dennis. "Anything fried, I'm there." Dennis recommends marinating the chicken for two days for a really intense flavor. Big D’s Grub Truck Recipe From Dennis Kum

SERVES 6

Ingredients:
1 cup (236ml) Maker's Mark
(or comparable whiskey)
1/2 cup (118ml) soy sauce
1/4 cup (59g) rice wine vinegar
1/2 cup (100g) packed brown sugar
3 cloves garlic, minced
1 tsp salt
1/4 tsp cumin
1 tbsp (21g) honey
2 lb (1kg) chicken thighs
All-purpose flour
Vegetable oil for deep-frying

Method:
In a large bowl, combine the whiskey, soy sauce, vinegar, sugar, garlic, salt, cumin and honey. Add the chicken thighs, turn to coat and marinate for one whole day in the refrigerator, two days if you can swing it. If you have the time, it will taste better if you can marinate it for two days.

Remove the chicken from the marinade, discarding the marinade. Spread the flour on a plate and dredge the thighs in the flour.

Pour the oil into a deep pot or tabletop fryer to a depth of 3 to 4 inches (7.5 to 10cm) and heat to 375°F (190°C) on a deep-fat thermometer. Add the chicken in batches and deep-fry for 5 to 10 minutes, until golden brown. If you prefer, you can panfry in less oil. Do not fry too dark because you won’t taste much of the bourbon.

Maker's Mark Fried Chicken