sweet tea brined cornbread crusted chicken biscuit
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.
prep time
1 Hr
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- SWEET TEA BRINED CHICKEN
- 4 cups water
- 8 - tea bags
- 3 cups sugar
- 1 cup salt
- 5 cups ice
- 3 - boneless skinless chicken breasts-pounded flat & cut in half
- 1 box jiffy corn muffin mix
- - oil for frying
- BISCUITS
- 3 cups self rising flour
- 3 tablespoons sugar
- 12 tablespoons cold butter-cut into small squares
- 1 cup milk
- 1/4 cup melted butter
- FRIED COLLARD GREENS
- 1/2 pound shredded collard leaves
- - oil for frying
- SAWMILL PEPPER GRAVY
- 2 cups milk
- 2 tablespoons flour
- - salt & pepper to taste
- 2 tablespoons bacon grease
- SANDWICH GARNISH
- 6 - fried eggs
- 12 slices thick cut crispy bacon
- 1/4 cup pepper jelly
- - orange blossom honey
How To Make sweet tea brined cornbread crusted chicken biscuit
-
Step 1Sweet 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.
-
Step 2Biscuits 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.
-
Step 3Fried 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.
-
Step 4Peppered 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.
-
Step 5Fried 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.
-
Step 6Assembly: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes