Bourbon Fried Chicken and Small Batch Mash served with a cocktail
On this page we are celebrating recipes from Jeremy Ashby. A prize-winning, Kentucky born and raised chef and a co-owner of the Azur Food Group. He and his partners bring the finest cuisine to Lexington via Azur Restaurant and Patio.
Small Batch Mash Cocktail
- Lemon peel
- 4-6 mint leaves
- 1oz Demerara syrup
Mix ingredients, fill with ice & pour 2oz Four Roses Small Batch Bourbon.
Bourbon Brine for Chicken
- 1 cup buttermilk
- 1/4 cup crystal hot sauce
- 1.5 cups Kentucky bourbon
- 1/4 cup Dijon
- 3 tbs chopped garlic
Mix all ingredients in a medium sized bowl. Marinate whole cut-up chicken in bourbon brine overnight or for at least 12 hours. Fry the Chicken.
- seasoned flour
- 2 1/2 cups flour
- 1/3 cup onion powder
- 1/3 cup garlic powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1/3 cup paprika
*** Save 1/4 of flour and 2 cups milk to make cream gravy after chicken is fried.
2 eggs & 1.5 cups milk. Lightly beat eggs and stir in milk.
3 cups oil (2 cups pure lard and 1 cup rendered country ham fat if possible).
Heat oil in a cast iron skillet until it reaches 350 degrees. Mix seasoned flour ingredients in a large bowl. Removing chicken from the brine and piece by piece dredge in seasoned flour. Put on a wire rack for at least 10 minutes. Place in the skillet to fry. Fill the skillet with the chicken pieces using the same procedure on each piece. Brown on one side for 10-15 minutes depending on the colour it is achieving. Turn chicken and brown on the other side until chicken is cooked through and reads 165 degrees on a thermometer closest to the bone.
Set on a paper towel lined platter to allow the excess grease to drip off.
Bourbon Mashed Potatoes
- 2-1/2 pounds Idaho potatoes, peeled, cut into chunks
- 1/4 cup (1/2 stick) butter, softened
- 1/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- ¾ cup boursin cheese
- ½ cup bourbon
- ¼ cup cream
Place potato chunks in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well and place in a large bowl.
Add remaining ingredients and beat with an electric mixer until smooth and creamy.
In a small saucepan add bourbon and reduce by half over medium heat. Add cream and reduce entire mixture by half. Stir mixture into prepared mashed potatoes and fold in boursin cheese.
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