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Floyd's Memphis Sauce for Southern Fried Chicken

Source of Recipe

From "Floyd's American Pie" by Keith Floyd


Recipe Introduction

"Tampering with Southern Fried Chicken can be a dangerous thing in this part of the world, where it is practically a national institution. Traditionally, it is served dry, which I think, is a bit boring, or with the kind of simple yet delicious gravy that Irene Cleaves makes at the Fourways Grill. I decided to take my life in my hands and go one step further, so I invented this bacon-flavored little number with sweet corn and some crunchy spring onions to counteract the creaminess. I don't think it's on the menu at the Fourways Grill yet, but I did live to pass on the recipe!"

List of Ingredients

â—¦ Butter
â—¦ 1 ounce smoked bacon, diced
â—¦ 2 shallots, finely chopped
â—¦ 1 tablespoon finely diced red pepper
â—¦ 1 tablespoon finely diced green pepper
â—¦ 2 tablespoons sweet corn
â—¦ Chicken stock
â—¦ American or other mild mustard
â—¦ Paprika or chili powder
â—¦ Jack Daniel's bourbon
â—¦ Cream
â—¦ Salt and freshly ground black pepper
â—¦ Chopped spring onions to garnish



Recipe

Melt a little butter in a pan and add the bacon. Add the shallots, peppers and corn. Pour in some chicken stock. Turn up the heat and let the sauce bubble for three to four minutes.

Add a little mustard, a dash of paprika or chili powder and a knob of butter, plus a little Jack Daniel's bourbon to taste. If the sauce tastes bitter, bubble up again to get rid of the alcohol and add a little more butter if necessary.

Stir in a little cream, season with salt and pepper, garnish with chopped spring onions and serve instead of gravy with Irene Cleaves’s Southern Fried Chicken.

Serves 4