Batter Fried Chicken With Peach -Honey Glaze

It is that time again. The time of the month when foodies frantically grab ingredients from their pantries, stir, boil, taste and toss…Yes… The Royal Foodie Joust.

This month’s ingredients were  peaches, eggs, and honey. easy to put together and I immediately came up with several dessert possibilites. Yet again, desserts seemed so obvious.

   This recipe uses chicken breast, however you can use any boneless chicken you like.  The batter is light and crispy- almost tempura but not quite. This is my standard batter for fried things; onion rings, fritters, zucchini… It does hold well in the fridge if you have leftover, but if you have been battering meat it is best to throw out the unused batter.

Glaze:

   2 c chopped peaches

   2 T bourbon

   2 T honey

     macerate together for 30 minutes. 

  Add 1 tsp chopped serrano chile (may omit). Bring to a simmer in a pan and stir, mashing peaches slightly until mixture is slightly reduced and thickened.  Check seasoning.  Set aside. You can, at this point blend the glaze so it is smooth if you prefer.

2 lbs of boneless, skinless chicken breast cut into small chunks

Oil for deep frying- 375 degrees

Batter:

1 1/3 c flour

1/4 tsp salt

2 tsp baking powder

1 egg white

2/3 c ice water

stir ingredients together until smooth. Batter should be just thick enough to coat chicken, about the consistancy of thick cream. You may need to add a little more flour or a little more water.

  Dip chicken pieces in batter and drop into hot oil a few at a time. Fry until  golden and crispy and chicken is done. Use an instant read thermometer on your first few pieces to double check fry time. This will vary depending on the size of the piece. Remove chicken from oil and drain on absorbant surface ( I utilize brown paper bags for this newspapers work well, or paper towel.)

  Serve the chicken with the glaze. Technically this should serve 8 but realistically it is more like 4…at least around here.   I tend to serve this with several dips and glazes as you can see on the plate.