Recipe courtesy of Cheryl Day
Save Recipe Print
Total:
25 hr 5 min
Prep:
25 min
Inactive:
24 hr
Cook:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
25 hr 5 min
Prep:
25 min
Inactive:
24 hr
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Sweet Tea Brine:
Egg Wash:
Biscone:
Scallion Butter:
House Seasoning:

Directions

Watch how to make this recipe.

Scallion Butter:

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.

House Seasoning:

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

Cook's Note

Make sure the brine is good and cold before adding the 6 chicken breasts.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Chicken Fried Steak

Recipe courtesy of Alton Brown

Beer Can Chicken

Recipe courtesy of Bob Blumer

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Country Fried Steak

Recipe courtesy of Paula Deen

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Browse Reviews By Keyword