The Yardbird Recipe
fried free-range spicy buttermilk chicken, bourbon tomato jam, romaine, dill salsa, pretzel roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Make the Bourbon Tomato Jam
In a saucepan over medium heat, combine chopped tomatoes, brown sugar, bourbon, onion, apple cider vinegar, salt, and pepper. Bring to a simmer and cook for 30-40 minutes until thickened. Let cool.
- 3
Prepare the Coating
In a large bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Remove the chicken from the marinade and dredge each piece in the flour mixture.
- 4
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 5
Assemble the Sandwich
Cut pretzel rolls in half. Layer romaine, fried chicken, and a generous spoonful of bourbon tomato jam. Top with dill salsa if desired. Serve warm.
