Instructions

Cut chicken into bite size cubes.  Place the chicken into a baking dish or in an airtight plastic bag.  Pour the buttermilk over the chicken (add enough to cover the chicken).  Place in fridge for 30 minutes to an hour.  After 30 min-1 hour pull the chicken out of the fridge.

Preheat oven to 425 Degrees.  Place a rack onto a baking sheet and spray both with cooking spray.  Set aside.

Make the sauce:  Place a sauce pan onto the stove over medium-high heat *(I sprayed my pot with cooking spray).  Add the olive oil and butter.  Once hot,  add the onion and bacon.  Saute until the onion starts to become translucent and the bacon starts to brown up a bit, about 5-10 minutes.  Add the whiskey, maple syrup, tomato paste, fresh rosemary, dark brown sugar, S&P and whisk together.  Once the mixture comes to a boil, turn heat to low and let it simmer.  It will get thicker.

Setup 3 bowls: 

• Bowl 1:  Whisk Eggs with S&P 
• Bowl 2: Add the Flour with some S&P
• Bowl 3: Add the Italian & Panko Breadcrumbs with Parmesan Cheese 

Remove chicken from buttermilk, dredge it in the flour, then dip in the egg and finally into the breadcrumb mixture.  Place the chicken onto the baking sheet with rack.  Repeat until all chicken is coated.  Drizzle chicken with a little olive oil.  Brush some of the bourbon sauce over top of the chicken.  Bake in the oven for approx. 10 minutes, turn the chicken over and brush the other side with the bourbon sauce.  Continue cooking for another 10 minutes or until chicken is cooked through.   Remove the chicken from the oven, transfer to a platter and brush more sauce onto each piece.  Garnish with the chopped scallions and place any leftover sauce into a small ramekin.  Serve with celery sticks if you like.

Mangia! Enjoy!