Sweet tea-brined fried chicken on a biscone

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyMedium
Sweet Tea Brine:
House Seasoning:
1 quart cold water
1 cup salt
2 gallon-size tea bags
1/4 cup black pepper
1/4 cup garlic powder
1 cup sugar
1 lemon, quartered
1/3 cup kosher salt
6 chicken breasts, skinless and boneless
Oil, for deep-fryer
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper, optional
1 teaspoon House Seasoning, recipe follows
Buttermilk, for dredging
1 teaspoon hot sauce
Egg Wash:
1 egg
2 tablespoons milk
Pinch salt
3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking
1/4 cup granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt *optional for savory scones
1 teaspoon coarsely ground black pepper
1/2 cup cold butter, cut in cubes
1 1/2 cups cold buttermilk
1/2 cup grated sharp white Cheddar
Egg wash
Scallion Butter:
2 sticks softened butter
3 scallions, finely chopped
Brined chicken:

1) 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 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 six chicken breasts.

2) Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.

3) In a deep fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 180C.

4) Put the flour into a shallow bowl. Add the cornflour, black pepper, if using, and house seasoning to another dish, and the buttermilk and the hot sauce to a third dish. Dredge the chicken in the flour, then the cornflour 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.


1) Preheat the oven to 190C/Gas 5.

2) Mix together the egg and milk in a small bowl to make an egg wash.

3) Add all of the dry ingredients to 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.

4) 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.

Green onion butter:

In a small bowl add the butter and green onions. Using a handheld electric mixer, combine until well incorporated.


Split the biscones in half and smear with green onion butter. Serve as a sandwich with the chicken breasts.

House seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

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.

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