Sweet Tea Brined Cornbread Crusted Chicken Biscuit

Amy Freeze


This is the sandwich we ended up creating in the Signature Sandwich round at World Food Championships. It was a homemade biscuit with pepper jelly & a sweet tea-brined, cornbread crusted chicken breast drizzled in orange blossom honey topped with thick cut bacon, pepper gravy, a heaping pile of fried collard greens, and a yolk oozing fried egg…all served on a burnt plank of wood with a jelly jar of Publix sweet tea!

The end result was the top scoring sandwich of round 2 with a PHENOMENAL 97 and 1st place in the opening rounds of the World Sandwich Championship.


☆☆☆☆☆ 0 votes

1 Hr
45 Min
Stove Top



  • 4 c
  • 8
    tea bags
  • 3 c
  • 1 c
  • 5 c
  • 3
    boneless skinless chicken breasts-pounded flat & cut in half
  • 1 box
    jiffy corn muffin mix
  • ·
    oil for frying

  • 3 c
    self rising flour
  • 3 Tbsp
  • 12 Tbsp
    cold butter-cut into small squares
  • 1 c
  • 1/4 c
    melted butter

  • 1/2 lb
    shredded collard leaves
  • ·
    oil for frying

  • 2 c
  • 2 Tbsp
  • ·
    salt & pepper to taste
  • 2 Tbsp
    bacon grease

  • 6
    fried eggs
  • 12 slice
    thick cut crispy bacon
  • 1/4 c
    pepper jelly
  • ·
    orange blossom honey

How to Make Sweet Tea Brined Cornbread Crusted Chicken Biscuit


  1. Sweet Tea Brined 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.

    Honey Cornbread Chicken:
    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.
  2. 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.
  3. 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.
  4. 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.
  5. Fried Eggs:
    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.
  6. Assembly:
    Split biscuits. Spread bottom half of biscuit 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.

Printable Recipe Card

About Sweet Tea Brined Cornbread Crusted Chicken Biscuit

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Southern

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