Serves 4 Difficulty
1 pint milk 1/4 cup molasses 1/4 cup pure maple syrup 3 Tablespoons bourbon 1 chicken, washed and cut into 8 pieces 1-1/2 cups gf flour 1-1/2 cups fine grind corn meal 2 teaspoons salt 1 teaspoon fresh ground pepper 1 pound bacon, fried, removed and grease reserved
In a large bowl, blend milk, molasses, maple syrup and bourbon. Add chicken, cover and refrigerate over night.
Place flour, salt and pepper in a shallow bowl.
Place cornmeal in a separate shallow bowl.
Remove chicken from marinade, reserving marinade.
Coat chicken pieces with flour mixture and let sit on a rack for 10 minutes.
Heat bacon grease in a large heavy skillet over medium-high heat. When hot, dip chicken back into marinade and then coat with corn meal. Carefully place chicken in skillet and fry for about 10 minutes per side. Drain on paper towels and serve hot or cold.
If you prefer, omit bacon grease and use vegetable oil instead.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.