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A twist on the TGI Friday’s original. This recipe must be tried AT LEAST once. However, I promise you once you’ve tried it, it’ll be a keeper.
FOR DIPPING SAUCE:
Add the olive oil to a stock pot or large pan and heat on medium. Add garlic cloves and carefully saute until tender. Remove garlic from pan and set aside.
To the same pan add: water, pineapple juice, soy sauce, teriyaki sauce, brown sugar, crushed pineapple, onion, Jack Daniels whiskey, lemon juice and cayenne pepper.
Bring to a boil stirring constantly then reduce to a low heat.
In a small bowl press the tender sauteed garlic into a smooth paste. Add this paste to the sauce and simmer for 45 minutes stirring occasionally.
FOR SWEET POTATO FRIES:
Roughly cut your sweet potatoes into fries. Place in a bowl and cover with a good glug of rapeseed oil and plenty of seasoned salt. Toss the fries around to coat them evenly.
Place the fries on a non-stick baking tray and cook for 45 minutes on 350 degrees.
FOR CRISPY SESAME CHICKEN:
Place 3 cups of buttermilk into a shallow dish and add the uncooked chicken strips. Leave to stand for roughly 20 minutes.
In a bowl, combine flour, sesame seeds and seasoned salt and mix well.
Next, heat 1-2 inches of rapeseed oil in a deep stock pot over a medium heat to roughly 350 degrees. Caution: be careful not to overheat the oil as it can ignite!!!
Meanwhile, take the chicken strips from the buttermilk one at a time and coat evenly in the flour mix. Place on a plate ready for frying.
Once oil is heated to required temperature, carefully place one chicken strip into the oil with a slotted spoon. Cook for 2-3 minutes on each side or until golden. Remove chicken from the oil with the slotted spoon and place on a plate. Cut the chicken open to see if it is thoroughly cooked. If you are satisfied continue to cook the rest of the chicken strips in this way. Once cooked, remove the chicken strips to a towel lined plate to drain and then into the bottom of the oven to keep warm while you continue to cook the rest.
Serving: Place fries and chicken on a plate with a side helping bowl of the Jack Daniel’s dipping sauce.
Feel your mouth water.
Tuck in and enjoy.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!