Sweet Tea Brined Cornbread Crusted Chicken Biscuit Recipes

SWEET TEA-BRINED CHICKEN SANDWICH

Sweet Tea-Brined Chicken Sandwich image

Provided by Food Network

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Sugar, as needed
8 cups freshly brewed tea
1 cup canola oil
1/2 cup pickling spice
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons freshly ground black pepper
4 large boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup pecans
1/4 cup honey
1 apple, diced
6 large croissants, halved
Iceberg lettuce, for serving
Tomato slices, for serving
Red onion slices, for serving

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

Sweet Tea Brined Fried Chicken image

Provided by Food Network

Categories main-dish

Time P2DT35m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

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

Sweet Tea-Brined Chicken image

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

Ingredients

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt (NOT table salt)
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, large chopped
2 (6 inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 cut-up whole chicken (3 1/2- to 4 pounds)

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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