Kentucky Hot Chicken &
Bulleit Rye Manhattan
Rye Manhattan Recipe
Ingredients
- 1.5 oz Bulleit Bourbon
- .75 oz Sweet Vermouth
- 2 Dashes Aromatic Bitters
Garnish
- Cherry
Equipment
- Coupe glass
Instructions
- Stir ingredients
- Strain into a chilled coupe glass
- Garnish with a cherry
Kentucky Hot Chicken
Ingredients
- DRY BRINE
- 3 pounds chicken wings, rinsed, patted dry
- 1 tsp fresh cracked black pepper
- 1 tbsp Old Bay seasoning
- DREDGE
- 1½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp sea salt
- DIP
- 1 cup full-fat (whole) milk
- 2 eggs
- 3 tbsp hot sauce
- SPICY GLAZE
- ¾ cup ghee, or unsalted butter, melted and heated
- 2 tbsp cayenne pepper
- 1 tbsp maple sugar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp fresh cracked black pepper
- ½ tsp sea salt
- FOR FRYING
- high-heat vegetable oil
Instructions
- In a large bowl, toss the chicken wings in pepper and Old Bay seasoning. Cover, and refrigerate between 8 to 24 hours.
- In a large bowl combine flour, cornstarch , and sea salt. In a separate bowl whisk together the milk, eggs, and hot sauce.
- Toss the chicken wings in the flour mixture, shaking off any excess. Then, dip in the milk mixture, and back into the dredge to coat.
- Heat the oil in a large pot until it reaches 350°F. Use a thermometer to check the temperature so your oil doesn’t burn. Set a wire rack on a rimmed baking sheet (line a layer of paper towels under the rack for easy clean up!) and set aside. Lower the chicken wings into the fryer in batches and fry for 8 to 10 minutes, until golden brown. Remove the chicken with tongs and let it drain on the rack.
- Pour the hot melted ghee or butter into a medium heatproof bowl and whisk in the cayenne pepper, maple sugar, smoked paprika, garlic powder, onion powder, black pepper, and sea salt. Baste the spicy glaze over the hot fried chicken and serve immediately paired with a delicious Bulleit Rye Manhattan.
