SWEET TEA BRINED FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P2DT35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.
- Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.
- Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.
- Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.
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 CHICKEN WITH MAPLE GLAZE
From Cuisine at Home, a spatch-cocked bird is brined and gruilled under a couple bricks to cook quickly and retain its juiciness. The maple glaze is guilding the lily
Provided by Lise in Indiana
Categories < 4 Hours
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE chicken.
- STEEP tea bag in water in a large bowl for 5 minutes, covered. Remove tea bag and discard.
- WHISK in sugar and salt until dissolved. Add ice, lime juice, lime halves, and mint; stir. Place the chicken in brine and refrigerate, covered, at least 2 hours.
- BLEND all the dry spices for the rub together. Remove chicken from brine and massage both sides with the rub before grilling.
- Place the chicken skin side down on the grill and set 2, which have been wrapped in heavy duty foil, on top of chicken. Cover and cook (over medium heat) until browned, 5 to 10 minutes. Flip the chicken over, replace the brick and grill 20 to 25 minutes more, or until the internal temperature reaches 155 degrees.
- Glazing: Remove the bricks and glaze every 2 - 3 minutes until 16o degrees. Then take the bird off the grill and let it rest.
Nutrition Facts : Calories 827.1, Fat 35.7, SaturatedFat 10.1, Cholesterol 160.4, Sodium 14408, Carbohydrate 89.5, Fiber 4.2, Sugar 78.2, Protein 39.1
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
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