We're back with another hoecake masterpiece! This time, crispy fried chicken meets a rich, savory bourbon glaze, all served on a classic cornmeal hoecake for a true taste of the Bluegrass. Move over, chicken & waffles!
Well, it seems I have a problem. After creating the Hot Brown Hoecake to satisfy my craving from missing Lexington's Hoecake Festival, I thought I'd be content. I had successfully paid homage to a Kentucky legend by putting it on a foundation of pure Appalachian tradition. But then a new thought crept in: why stop at one? If one "Kentucky-on-top-of-Kentucky" dish was that good, what other paths could we travel down?
That first recipe was about decadent, savory, creamy comfort. This one... this one is for the other side of the Southern flavor coin. It's for the folks who love that irresistible dance of salty, sweet, and savory that you find in a perfect plate of chicken and waffles. But, in our ongoing mission to keep things as authentically Bluegrass as possible, we're once again swapping the waffle for its more rustic, cornmeal-based cousin.
Welcome to the next level: Bourbon-Glazed Fried Chicken on a Hoecake.
This isn't just a gimmick; it's an upgrade. A great hoecake offers a slightly crisp, buttery edge and a tender, corn-kissed center that a waffle just can't replicate. It’s the perfect sturdy, savory base for a piece of perfectly fried chicken—a crispy, craggy crust giving way to juicy, tender meat.
But the true star, the element that ties it all together and makes it undeniably Kentuckian, is the glaze. We're not just pouring maple syrup on this. We’re creating a rich, complex KY Bourbon and brown sugar glaze. It’s got the deep, oaky notes of good Kentucky bourbon, the molasses sweetness of brown sugar, a savory touch from a little soy sauce, and a gentle kick of cayenne to keep things interesting. It reduces into a beautiful, glossy sauce that coats every nook and cranny of that fried chicken.
So here you have it: a choice. A fork in the road of Kentucky comfort food. Do you take the path of creamy, cheesy, broiled decadence with the Hot Brown Hoecake, or do you venture down this road of crispy, salty, sweet-and-savory perfection? Either way, you're getting a true taste of home.
The Recipe
Yields: 4 servings Prep time: 20 minutes (+ 1 hour marinating time for chicken) Cook time: 30 minutes
Ingredients:
For the Fried Chicken:
4 boneless, skinless chicken thighs or breasts, pounded to even thickness
1 cup buttermilk
1 tsp hot sauce
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
Vegetable oil, for frying
For the Hoecakes:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 cup buttermilk
2 tbsp unsalted butter, melted, plus more for frying
For the Bourbon & Brown Sugar Glaze:
1/2 cup good Kentucky bourbon
1/2 cup packed brown sugar
2 tbsp soy sauce
1 tbsp apple cider vinegar
1/4 tsp cayenne pepper
Instructions:
Marinate the Chicken: In a bowl, whisk together 1 cup of buttermilk and the hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
Prepare the Hoecake Batter: While the chicken marinates, make the batter. In a bowl, whisk the cornmeal, flour, baking powder, and salt. In a separate bowl, whisk the egg, 1 cup of buttermilk, and 2 tbsp of melted butter. Pour the wet into the dry and stir until just combined. Let the batter rest.
Make the Bourbon Glaze: In a small saucepan, combine the bourbon, brown sugar, soy sauce, apple cider vinegar, and cayenne pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it bubble gently for 5-7 minutes, until it has thickened enough to coat a spoon. Set aside.
Dredge the Chicken: In a shallow dish, whisk together the flour, salt, pepper, paprika, and garlic powder. Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a thick coating.
Fry the Chicken: Pour about an inch of vegetable oil into a large, heavy skillet (cast iron is perfect). Heat over medium-high heat to about 350°F (175°C). Carefully place the chicken in the hot oil, ensuring not to crowd the pan. Fry for 4-6 minutes per side, until golden brown, crispy, and cooked through. Transfer to a wire rack to drain.
Cook the Hoecakes: While the chicken rests, cook the hoecakes in a separate skillet or griddle with melted butter over medium heat, using about 1/4 cup of batter for each. Cook for 2-3 minutes per side until golden.
Assemble and Serve: Place a warm hoecake on each plate. Top with a piece of crispy fried chicken. Generously drizzle the warm bourbon glaze over the chicken, letting it soak into the hoecake. Serve immediately.
Nutritional Estimate (per serving):
Calories: ~900 kcal
Protein: ~45g
Fat: ~40g
Carbohydrates: ~80g
There you have it—another tribute to the flavors that make our home state so special. This dish is everything I love about Southern food: it's a little bit rustic, a little bit indulgent, and a whole lot of delicious. Whether you made our Hot Brown Hoecake or you're starting here, you're continuing a tradition of turning simple, honest ingredients into something truly memorable. I can't wait to see which path you choose. Enjoy!
