Ingredients:

• 2 pounds of chicken breasts, sliced (or tenders)
• 1 cup of flour, seasoned (salt, pepper, chili powder)
• Oil for frying
• 1/8 cup of Jack Daniel’s Whiskey
• 1 tablespoon of butter
• 1 tablespoon of flour (you can use the seasoned four)
• 2 cups of chicken stock
• 6 oz of hot sauce (I like franks)
• 1/4 cup of brown sugar (alt: maple syrup, agave, or another sweeter)
• Salt, and pepper

Directions:

Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside all cooked strips.

Once the entire batch is cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce.

Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste.

Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Too spicy? Add in a bit of butter to help cool the heat.

Serve hot with ranch, or blue cheese & crudités.