SWEET TEA-BRINED CHICKEN SANDWICH
Steps:
- Sweeten the tea to taste, then add the canola oil, pickling spice, garlic, onion, kosher salt, celery salt and black pepper while it's still hot. Refrigerate until cool, then add the chicken breasts to the brine. Refrigerate for 4 to 8 hours.
- When ready to cook the chicken, preheat a grill to 375 degrees F.
- Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side. Let the chicken cool, then dice it.
- Add the diced chicken, mayonnaise, pecans, honey and apple to a bowl and toss to combine. Put a large scoop of chicken salad on each croissant bottom, then top with lettuce, tomato, red onion and the croissant tops.
SWEET TEA-BRINED FRIED CHICKEN ON A "BISCONE"
Provided by Food Network
Categories main-dish
Time P1DT1h5m
Yield 8 servings
Number Of Ingredients 30
Steps:
- For the brine:
- 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.
- Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- 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.
- In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.
- For the biscone:
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- For the butter:
- In a small bowl add the butter and scallions. Using a hand-held electric mixer, combine until well incorporated.
- To assemble:
- Split the biscones in half and smear with scallion butter. Serve as a sandwich with the chicken breasts.
- Mix ingredients together and store in an airtight container for up to 6 months.
SWEET TEA BRINED CHICKEN WITH PEACHES, MINT AND ARUGULA
Brining is a great way to add flavors and make sure your chicken stays super moist. The sweet tea brine used here goes further by adding a beautiful color to the finished chicken and screams summer. It also leaves behind a subtle sweetness that make this chicken irresistible. Grilling over indirect heat means you don't have to worry about flareups or burning your chicken. A quick finish on the direct heat crisps up the skin and makes it as delicious as the meat. A grilled peach and arugula salad completes this meal for the perfect summer dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 4 cups water with the sugar, ginger, and 1/4 cup salt in a large pot. Halve the lemon, squeeze the juice from half and add the juiced half. Reserve the remaining lemon half. Bring the water to a simmer over medium-high heat and stir until the salt and sugar are dissolved. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and add 3 cups of ice to cool the mixture to room temperature, 5 to 8 minutes. Add the chicken pieces and make sure they are submerged. Cover and refrigerate for at least 8 hours and up to 16 hours.
- Remove the chicken from the fridge and remove from the brine. Pat dry.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners) and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 350 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
- Lightly oil the grates of the grill and lay the chicken pieces, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is cooked about three-quarters of the way (130 to 135 degrees F on an instant-read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Meanwhile, lightly oil the flesh of the peaches and the remaining lemon half and place flesh-side down on the direct side of the grill. Grill until marked but not too soft, about 2 minutes. Turn the peaches (leave the lemon flesh-side down) and grill just until marked on the other side, about 1 minute more. Remove the peaches and lemon from the grill. Slice the peaches into wedges. Squeeze the lemon into a small bowl and whisk in the olive oil. Season with salt and pepper. Toss the arugula with the mint, peaches and the grilled-lemon vinaigrette. Serve with the chicken.
SWEET-TEA FRIED CHICKEN
John Fleer is a thinking man's chef, a onetime doctoral candidate in religion who chucked it all for a career in the kitchen. One of his best ideas to spring from his mind is this brined chicken, which manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.
Provided by Food Network
Categories main-dish
Time P2DT5h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine for 48 hours.
- Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, crab boil, chili powder, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for 1/2 hour before frying.
- Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300 degrees F. Fry chicken, submerged in oil, for 15 minutes, or until an instant-read thermometer registers 170 degrees F for dark meat, 160 degrees F for white meat. Drain on a rack. Cool to room temperature, and then place in refrigerator for at least 4 and no more than 24 hours. Serve cool from a picnic basket or cold, straight from the refrigerator.
SWEET TEA AND LEMON BRINED FRIED CHICKEN
I have made fried chicken exactly once in my life and this is the recipe. I did a lot of research on fried chicken before I ventured in this direction...learning about all of the fun southern traditions. I figured that if I was going to finally take the fried chicken plunge that I would do it well. So here goes....Let me know if you enjoy the flavor. The sweet tea, thyme, garlic, and lemon brine do the trick!
Provided by Melanie B.
Categories Chicken Thigh & Leg
Time P2DT10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix tea, salt, thyme, lemons, and garlic together in a large re-sealable plastic bag. Add Chicken and seal. Place bag into a container in the fridge to protect from spoilage. You can also place in a big cooler filled with ice - this is what I do to brine my turkeys.
- Allow the chicken to marinate in the brine mixture for 24-48 hours, no longer than 48 hours.
- Remove chicken and discard the bag and the brining mixture.
- Whisk together buttermilk, egg, and honey. Season with a pinch of salt and pepper. Place in a shallow bowl -- I often like to use a pie plate, because I have several and barely ever use them :).
- Mix together flour, panko bread crumbs, chili powder, baking powder, and the additional salt and pepper in a second shallow bowl.
- Using one hand for wet and another hand for dry, dip each piece of chicken in the wet mixture on both sides. Then coat each side of the chicken piece in the dry mixture. Coat well and shake off any excess. Repeat this process for each piece of chicken.
- I then like to repeat the process for what I call a "DOUBLE DIP". You may need to add an additional wet and dry recipe to the bowls. All you do is re-dip each piece of chicken in the wet and dry mixtures to add an extra kiss of love and tenderness to that chicken crust :).
- Deep fry chicken in Vegetable Oil (or shortening if you prefer) until golden brown and chicken is the desired doneness (or about 165 to 175 degrees internally). This should take about 9-10 minutes at 350 degrees.
- If you don't want to break out the fryer or stink up your kitchen, you can also bake the chicken on a pan sprayed with non-stick spray. I have not tried this yet, but I am sure it will work with the appropriate patience.
- When I made this chicken recipe, I served with a Seafood boil and a selection of hot sauces, bbq sauces, honey, butter, etc. Serve how you wish and enjoy!
Nutrition Facts : Calories 400.8, Fat 17.9, SaturatedFat 5.2, Cholesterol 106.5, Sodium 3005.3, Carbohydrate 36.3, Fiber 4.1, Sugar 6.1, Protein 26.8
SWEET TEA-BRINED CHICKEN
Make and share this Sweet Tea-Brined Chicken recipe from Food.com.
Provided by gailanng
Categories Whole Chicken
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
- Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.).
- Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
- Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
Nutrition Facts : Calories 563.2, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 4875.6, Carbohydrate 21.2, Fiber 0.8, Sugar 18.6, Protein 38.6
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- In a 3-quart heavy saucepan over medium-high heat, bring 4 cups water to a boil. Add the tea bags, remove from the heat, and cover and steep for 10 minutes. Discard tea bags.
- Add in the brown sugar, salt, onion, lemon, garlic, and pepper, stir until the sugar dissolves, about 1 minute. Cool completely, about 45 minutes, then stir in ice. (Mixture should be cold before adding to chicken.)
- Cut chicken breasts in half crosswise. In a large zip-top plastic freezer bag, combine the tea mixture and chicken pieces. Seal bag and place in a shallow baking dish, chill for 24 hours.
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