Sweet Tea-Brined Fried Chicken on a Biscone Recipe

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Sweet Tea-Brined Fried Chicken on a Biscone
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Ingredients
30
Count
Nutrition
936
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. For the brine:
  2. Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours. Cook's Note: Make sure the brine is good and cold before adding the 6 chicken breasts.
  3. Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.
  4. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
  5. Put the flour into a shallow bowl. Add the cornstarch, black pepper, if using, and House Seasoning. Add the buttermilk and the hot sauce to a second dish. Dredge the chicken in the buttermilk, and then the flour mixture. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve.
  6. In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.
  7. For the biscone:
  8. Preheat the oven to 375 degrees F.
  9. Add all the dry ingredients into a large bowl. Cut in the cold butter with a fork or pastry blender until the butter is the size of peas and some larger pieces. Gradually add in the cold buttermilk until it is just combined. Stir in the cheese. Do not overwork the dough.
  10. In the same bowl, pat down dough and dust the top with the remaining 2 tablespoons of flour. Using an ice cream scooper, arrange scoops of the biscone mixture onto a baking sheet lined with parchment paper. Brush the tops with egg wash and bake, turning halfway through, until the tops are golden brown about 18 to 20 minutes.
  11. For the butter:
  12. In a small bowl add the butter and scallions. Using a hand-held electric mixer, combine until well incorporated.
  13. To assemble:
  14. Split the biscones in half and smear with scallion butter. Serve as a sandwich with the chicken breasts.
  15. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  16. House Seasoning:
  17. Mix ingredients together and store in an airtight container for up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 935.94 Kcal (3919 kJ)
Calories from fat 425.66 Kcal
% Daily Value*
Total Fat 47.3g 73%
Cholesterol 237.97mg 79%
Sodium 16257.44mg 677%
Potassium 1180.54mg 25%
Total Carbs 82.44g 27%
Sugars 23.92g 96%
Dietary Fiber 3.78g 15%
Protein 48.69g 97%
Vitamin C 5.4mg 9%
Vitamin A 0.4mg 14%
Iron 1.8mg 10%
Calcium 350.8mg 35%
Amount Per 100 g
Calories 167.19 Kcal (700 kJ)
Calories from fat 76.04 Kcal
% Daily Value*
Total Fat 8.45g 73%
Cholesterol 42.51mg 79%
Sodium 2904.15mg 677%
Potassium 210.89mg 25%
Total Carbs 14.73g 27%
Sugars 4.27g 96%
Dietary Fiber 0.67g 15%
Protein 8.7g 97%
Vitamin C 1mg 9%
Vitamin A 0.1mg 14%
Iron 0.3mg 10%
Calcium 62.7mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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