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sweet tea brined cornbread crusted chicken biscuit

amyfreeze avatar
Recipe by
Amy Freeze
@amyfreeze
Avon Park, FL

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.

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yield 6 serving(s)
prep time 1 Hr
cook time 45 Min
method Stove Top

Ingredients For sweet tea brined cornbread crusted chicken biscuit

  • SWEET TEA BRINED CHICKEN
  • 4 c
    water
  • 8
    tea bags
  • 3 c
    sugar
  • 1 c
    salt
  • 5 c
    ice
  • 3
    boneless skinless chicken breasts-pounded flat & cut in half
  • 1 box
    jiffy corn muffin mix
  • oil for frying
  • BISCUITS
  • 3 c
    self rising flour
  • 3 Tbsp
    sugar
  • 12 Tbsp
    cold butter-cut into small squares
  • 1 c
    milk
  • 1/4 c
    melted butter
  • FRIED COLLARD GREENS
  • 1/2 lb
    shredded collard leaves
  • oil for frying
  • SAWMILL PEPPER GRAVY
  • 2 c
    milk
  • 2 Tbsp
    flour
  • salt & pepper to taste
  • 2 Tbsp
    bacon grease
  • SANDWICH GARNISH
  • 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.
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Categories & Tags for Sweet Tea Brined Cornbread Crusted Chicken Biscuit:

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