1/2 cup butter, softened
1 cup packed light brown sugar
1 egg, lightly beaten
1 (10 ounce) can hot pepper sauce
1 teaspoon lemon zest
1/4 teaspoon ground black pepper
1 tablespoon distilled white vinegar
1/4 cup soy sauce
1/2 cup water
1 teaspoon prepared horseradish
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dry mustard
1/4 teaspoon salt
Preheat grill for high heat.
Heat butter and brown sugar in a large skillet over medium heat. Remove pan from heat. Mix in egg and hot pepper sauce. Stir in lemon zest, pepper, vinegar and soy sauce. Top with horseradish, oregano, basil, rosemary, dried mustard and salt. Cook over medium heat for 5 minutes or until mixed.
I'm not one for fried things, but this was good, I put onion and garlic in the mix before basting the chicken, I think that creamy chicken flavor went a long way. I didn't have white bread, so I used up the brownie mix to make a crust, and that was good as well. Next time I make fried things, I'll try adding a little salt to my batter, because my potatoes were a bit dry. But, that's probably it to make this recipe work for me. I haven't given it much thought, probably because I didn't have enough batter for it to taste as good as it looks. Thanks for the post.
My kids thought this was excellent! I did slice it weaved (not thawed) in half for 1/4 of an hour, then I petered out the edges about 3/4 of the way through and it was delicious. I kept the insides square, like some others suggested, and it reduced the baking time by half. I only wish I had thought of this earlier. I think my husband would have enjoyed it, as would everyone who has tried it. YUM! Thanks!
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