5 Cups Oil
1/2 lb Bacon (preferably smoked)
16 oz Buttermilk
1/4 Cup Parsley, chopped
2 tsp Maple Syrup
4 pieces of Chicken (legs or thigh)
1 Cup Flour
1 tsp smoked paprika
1/2 tsp cayenne powder
Salt and pepper
2 Cups Chicken Broth
2 Tbsp Butter
1/2 Cup Onions, chopped
1 Tbsp Maple Cream
1/4 Cup Bourbon
1 Tbsp Flour
In large cast iron skillet add oil
Simmer bacon for 30 min
Remove the bacon from oil, when cooled chop into 1/2 inch cubes for gravy. In large bowl combine buttermilk, parsley and maple syrup. Add chicken to the mixture.
In separate bowl stir flour, salt, pepper, paprika and cayenne together. Take chicken from buttermilk mixture to flour mixture and repeat.
Heat oil to 250 F add chicken and cook for 15-20 min, turn and cook for another 15 min.
Remove from oil and place on paper towels then salt and pepper to taste.
In saucepan melt butter, add onions cook until clear then add maple cream and cook for an additional two minutes. Add bacon and bourbon to onions and cook for three min.
Sprinkle with flour stir well cook until thicker, slowly add chicken broth. Bring to simmer and reduce to half about 10 min.