Smoky Mountain Moonshine Chicken

Allergens

Gluten, Dairy

Ingredients

• 6 whole chicken legs (drumsticks and thighs)
• 1 cup buttermilk
• 2 cups all
• purpose flour
• 2 tablespoons Cajun seasoning
• 1/2 cup moonshine (preferably Tennessee whiskey)
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Marinate the chicken legs in buttermilk for at least 2 hours or overnight.
2. In a shallow dish, mix together the flour and Cajun seasoning.
3. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture.
4. Heat a large griddle or cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan.
5. Fry the coated chicken legs until golden brown and crispy on both sides, about 6 minutes per side.
6. In a saucepan, combine the moonshine, honey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat until the sauce thickens slightly, about 5 7 minutes.
7. Pour the sauce over the fried chicken legs and continue to cook for an additional 10 minutes or until the internal temperature reaches 165°F (74°C).
8. Remove from heat and let rest for a few minutes before serving.

Chef’s Insight

The combination of frying and smoking imparts a unique flavor that captures the essence of Southern cooking while the addition of moonshine adds an unexpected twist.

Notes

Make sure to use a thermometer to check the internal temperature of the chicken for food safety purposes.