24 Chicken-Style Jack Daniel's Chicken

This 24 Chicken-Style Jack Daniel's Chicken recipe is saving lives by hacking the boneless chicken from this well-loved Korean-style chicken resto.
Difficulty
Medium
Servings
4 servings
Marinate
1 Hr
Active Time
45 Mins

24 Chicken's hype is 100% legit. Who doesn't love glazed fried chicken? They give 10 whooping flavors to choose from, and you just can't choose which ones to try. But we all know the crowd's favorite flavor: Jack Daniel's, so we hacked it right in our kitchen.

This recipe hack includes their spicy-savory BBQ sauce and those crispy, juicy boneless chicken thighs. It's easy to make, and we know you'll be begging for us to hack the rest of the flavors but this one will do for now.

Marinade

  • 1 cup whole milk
  • 2 tbsp vinegar
  • 1 tbsp salt
  • 6 boneless and skinless chicken thighs

Breading

  • 1 cup all-purpose flour
  • ¾ cup potato starch or cornstarch
  • ½ tbsp salt
  • ½ tsp pepper
  • neutral oil, for deep frying

Sauce

  • ¾ cup pineapple juice
  • ¼ cup + 1 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp Jack Daniel's whiskey
  • ¼ cup brown sugar
  • 3–4 tbsp honey
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp cayenne powder
  • ¼ tsp Worcestershire sauce
  • ½ tsp apple cider vinegar
1

Marinate the chicken: Combine milk and vinegar in a large bowl. Set aside for 5 mins to coagulate. Add salt and chicken thighs, then let soak, covered, for 1 hour in the fridge.

2

Make the sauce: Combine sauce ingredients in a saucepot over medium heat. Once the liquid hits a boil, reduce the heat to low and maintain a simmer. Once hot and well-combined, remove from heat and set aside.

3

Cook the chicken: Heat oil in a wok or heavy-bottomed pot to 350°F.

4

Make the breading by combining flour, potato starch, salt, and pepper in a bowl or tray. Coat each piece of chicken in the breading.

5

Fry in the hot oil for 3–4 minutes, working in batches if needed. Remove the chicken and transfer to a rack or paper towel-lined plate to drain oil. Rest for 5 minutes.

6

Using a knife, pierce chicken to release moisture.

7

Reheat frying oil to 375°F. Refry the chicken in batches for 2–3 minutes until golden brown. Tansfer fried chicken to a rack and let rest.

8

In a large bowl, toss chicken and sauce, coating each piece thoroughly. (You can save some of the sauce for dipping.) Serve hot.

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