Start this recipe by making the marinade for the chicken by mixing all ingredients together in a large bowl. Butterfly the chicken breasts and lightly score. Thoroughly coat with marinade and allow to marinate for at least 4 hours before pan frying. Meanwhile, wash and scrub the potatoes and cook gently in simmering water until cooked but not very soft. Allow the potatoes to cool completely and then cut into wedges. Meanwhile, prepare the batter. Sieve the flour into a bowl, then whisk in the milk, egg, salt, oil and pepper until smooth. Finally, stir in the beer and put the batter aside. Lightly dust the potato wedges with flour and carefully dip them into the beer batter. Deep fry the coated potato wedges in hot oil until golden brown, which should take approximately 3 to 4 minutes. Drain on paper towels and serve with the Tennessee whisky marinated chicken.

Suggested accompanying wine: DELICATA Medina Rose Grenache D.O.K. Malta