Sweet Tea Brined Chicken Biscuits
"This recipe is the south wrapped up in one over-the-top sandwich"Serves 6 | Prep Time 1 hour | Cook Time 30 minutes
3 Boneless Skinless Chicken Breasts-pounded flat and cut in half
4 c. water
8 tea bags
3 c. sugar
1 c. salt
5 c. Ice
1 box Jiffy Cornbread mix
3 c. self rising flour
3 TBSP sugar
12 TBSP cold butter—cut into small cubes
1 c. milk
¼ c. melted butter
3 c. raw collard greens--shredded
6 slices thick cut bacon--fried crisp
6 fried (over easy) eggs
1/4 c. pepper jelly
Orange blossom honey for drizzling
1-2 TBSP flour
2 cups milk
salt and pepper-to taste
To brine chicken:
Heat water and tea bags to boiling in the microwave. Pour into a large bowl. Add sugar and salt. Stir until dissolved. Add ice to quickly cool. Add chicken breasts and allow to soak for 1 hour.
Remove chicken from sweet tea brine. Dredge chicken breasts in Jiffy Cornbread mix (dry). Heat 1 inch oil in a skillet. Fry chicken breasts until golden brown and crisp. Remove from oil and drain on a paper towel. Drizzle each chicken with honey.
For the biscuits:
Combine flour, sugar, and butter in a food processor. Pulse until finely ground. Pour flour into a large bowl. Add milk and stir to combine. Turn out onto a floured surface. Press dough to about ½” thick. Using a biscuit cutter, cut 10-12 biscuits. Place biscuit rounds onto a parchment lined cookie sheet. Brush with melted butter. Bake at 450 degrees for 10 minutes. Remove from oven and brush with butter again. Allow to cool before serving.
Fried Collard Greens
Heat oil in a skillet or deep fryer to 350 degrees. Flash fry raw, cut collard greens for 1 minutes. Drain on a paper towel and sprinkle with salt.
Peppered Sawmill Gravy:
Heat bacon grease in a small pot. Add 1-2 TBSP flour and cook for a minute (make a roux). Add 2 cups milk, salt, and a generous amount of pepper. Whisk over medium heat until thick and bubbly. Move to warming area.
Heat a small amount of oil or bacon grease in a non-stick skillet. Fry eggs over medium heat to over easy. Remove from heat and drain on a paper towel.
Place bacon on a cookie sheet. Bake at 425 degrees until crisp...15-25 minutes, depending on thickness. Remove from pan and use drippings for the gravy.
Split biscuits. Spread bottom half of biscuits with pepper jelly. Top with one piece of chicken, 2 slices of crispy bacon, spoonful of gravy, a handful of fried collard greens, and a fried egg. Top with biscuit and secure with a toothpick.
Pairs Well With
A big glass of sweet tea
This sandwich is the embodiment of everything in the south. From the sweet tea brining the chicken, my grandmother's homemade biscuits, and the collard greens from my grandfather's gardern, to the honey made from the orange blossoms that sweeten the air in Central Florida, this sandwich has everything from my childhood in one bite.