Welcome back to the second recipe of what is going to be a crazy winging adventure.
I was a little nervous when I started this one, mainly because I’m terrible when it comes to batters. I usually make them too runny or way to thick, in most cases they have lumps and no flavour.
Let’s just say this recipe changed the way I see batters for ever, in a good way…
This is a pretty easy dish to make because it only has 4 main steps:
- Mix all the dry ingredients together
(From Top-Middle clockwise: sugar,Cornstach, baking powder, cajun seasoning, cinnamon, garlic powder, onion powder, (center) nutmeg)
- Mix all the above ingredients into the flour with Bourbon and water
- Dip the chicken in flour and then batter
- Deep Fry – Medium heat for about 5-8mins until browned
Yip it’s that easy.
The ingredients looked very interesting when I first read them and I wasn’t sure if they worked together, let’s just say I was wrong.
The bourbon and the cinnamon came through beautifully and together made for a great combination.
I’m not from American so my guess is that this batter was originally designed for fish or crab meat. It was very tasty but I struggled to eat more than 4 wings. I see this being used in the future but for a meal than for a snack dish.
I’ve been asked a few times since cooking Recipe one what the measurements are for the ingredients. I will not be giving out the exact measurements for the dishes I cook out of respect for the author and the law. If you want the exact recipe please do buy the book which you can find here from Amazon
Time for you to get cooking and please do leave your comments below…
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