Drink: Sweet Tea-Brined Fried Chicken on a "Biscone

A delicious fried chicken sandwich on a homemade biscuit-scone hybrid.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Sweet Tea-Brined Fried Chicken on a "Biscone

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 quart cold water
2 gallon-size tea bags
1 cup sugar, plus 1/4 cup for biscone
1 lemon, quartered
1/3 cup kosher salt
6 skinless and boneless chicken breasts
1 cup all-purpose flour, plus 3 cups and 2 tablespoons for biscone
2 tablespoons cornstarch
1/2 teaspoon black pepper, coarsely ground, optional, plus 1 teaspoon for biscone
1 teaspoon Paula Deen's House Seasoning
1 teaspoon hot sauce
1 egg, plus egg wash
2 tablespoons milk
2 tablespoons baking powder
3/4 teaspoon salt, plus a pinch for egg wash
1/2 cup butter, cold, cut into cubes, plus 2 sticks softened butter for scallion butter
1 1/2 cups buttermilk, plus more for dredging
1/2 cup sharp white cheddar cheese, grated
3 scallions, finely chopped

Instructions

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 1 cup sugar; stir until dissolved. Add the lemons and 1/3 cup 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.
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 °.
Put 1 cup flour into a shallow bowl. Add the cornstarch, 1/2 teaspoon black pepper, if using, add House Seasoning to another dish, and buttermilk for dredging and the hot sauce to a third dish. Dredge the chicken in the flour, then the cornstarch and lastly the buttermilk. 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.

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