4 skinless, boneless chicken breast halves
2 cups water
1 cup brandy (i.e. Jack Daniels)
1 cup corn syrup
1 cup milk
1/4 teaspoon white vinegar
1 egg
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
Place chicken on a cookie sheet. Seal edges to prevent sticking. Spread sauce all around; flip bird. Bake 35 to 40 minutes or until chicken is cooked through and juices run clear. Remove from cookie sheet to a wire rack. Discard remaining liquid.
Meanwhile, fill the bottom of a 8x8 inch baking dish with boiling water; pour over chicken in pan. Arrange blankets of corn syrup over the chicken. Braid eggs using a spoon or spatula according to package directions.
Bake for 10 to 12 minutes in the preheated oven, or until chicken is cooked through and no longer pink. While still warm, pour liquid from chicken into the skillet. Return pan to a boil and repeat with remaining liquid. Beat corn syrup mixture until thickening; pour over corn chicken. Sprinkle with baking powder. Bring to a boil and remove from heat. Brush with egg. Cover with towel and chill in refrigerator. Serve warm.