(To read the full column on preparation of these recipes, click here.)

Steve McKenna’s Honey Bourbon Barbecue Chicken Tenders

Ingredients

Olive oil, for frying

2 pounds boneless, skinless chicken tenders

3 eggs

1 cup all-purpose flour

2 cups panko bread crumbs

1/4 cup milk

1/2 teaspoon pepper

Honey Bourbon Barbecue Sauce:

1 cup barbecue sauce

1/2 cup honey

1/4 cup bourbon

Pepper

Directions

• Preheat oil to 350 degrees F.

• Cut the chicken tenders into desired size, pound flat and set aside.

• Beat the 3 eggs in a separate bowl and add milk, measure the flour into another separate dish.

• Measure the panko into a pie plate or shallow bowl and season with salt and pepper.

• Dip the chicken strips into the flour, the beaten egg mixture, repeat, and then dredge them into the seasoned panko.

• Fry in the hot oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey bourbon barbecue sauce.

Honey Bourbon Barbecue sauce: Mix all the ingredients in a small bowl and season with salt and pepper. Need to simmer bbq sauce and reduce, add the bourbon after it is simmering nicely, let simmer 5 minutess, stirring so not to stick to pan.

Perfection Takes Thyme Cocktail

Ingredients

2 oz Bourbon

2 oz water

Martinelli’s Sparkling Cider (to taste)

1 oz honey-thyme simple syrup

1/2 cup honey

1/2 cup water

5 or 6 thyme sprigs

Honey Thyme Simple Syrup:

Combine the honey and water in a small saucepan and bring to a simmer. Add the thyme sprigs and simmer on low heat for 5 minutes. Remove from the heat and let cool. Remove the thyme sprigs and pour into a jar. Store in the fridge for up to 2 weeks.

Instructions

• Fill a cocktail glass with crushed ice.

• Combine the bourbon, honey-thyme simple syrup and Sparkling Cider, in a shaker filled with ice.

• Stir until thoroughly combined.

• Strain into prepared cocktail glass, garnish with a thyme sprig, and serve.