A sweet tea brined chicken biscuit drizzled in a brown sugar-bourbon glaze on crispy greens and topped with a spicy mustard slaw on a homemade buttermilk biscuit.
As a chef, it’s embarrassing to admit that I didn’t learn to make a decent buttermilk biscuit until just a couple of years ago. For whatever reason, I just couldn’t get it, no matter how many times my Granny and Mom tried to explain it. However, once I figured it out, I’ve made dozens of biscuits for both my family and for competition recipes.
For this buttermilk biscuit, I went back to a family favorite…topping it with a sweet tea brined chicken breast and all sorts of yummy southern toppings. For me, the perfect sandwich, regardless of the bread, must have several components…sweet, savory, spice, crunch, and tenderness. Then, finding the balance between all five components becomes the challenge and will ultimately determine whether or not the sandwich is a winner.
Ingredients
- Biscuits:
- 2 c. self rising flour
- 2 tsp baking powder
- 2 TBSP sugar
- 1 tsp salt
- 8 TBSP butter
- 3/4 c. buttermilk
- Chicken:
- 2 boneless, skinless chicken breasts-pounded to even thickness
- 8 tea bags
- 2 c. boiling water
- 2 c. sugar
- 1/2 c. sea salt
- 2 c. pancake mix
- oil for frying
- Bourbon Glaze:
- 1/2 c. bourbon
- 1/2 c. brown sugar
- Greens:
- 3 c. shredded collard greens
- 1 TBSP olive oil
- 1 tsp salt
- Slaw:
- 3 c. angel hair cole slaw
- 1/4 c. mayonnaise
- 2 TBSP yellow mustard
- 2 TBSP lime juice
- 2 green onions-finely chopped
- 1 tsp garlic powder
- 3-4 dashes tabasco sauce
Instructions
- Biscuits:
- In a food processor, pulse together flour, baking powder, sugar, salt, and butter until it resembles a coarse meal.
- Transfer flour mixture to a large bowl and stir in buttermilk.
- Turn dough out onto a floured surface, and using hands, form dough into a 1 inch thick disk.
- Using a biscuit cutter, cut 4 biscuits and place them onto a parchment lined baking sheet.
- Brush with melted butter
- Bake at 450 degrees for 8-10 minutes or until golden brown.
- Remove from oven and cool completely.
- Chicken:
- Place tea bags, sugar, and salt into a large container.
- Pour boiling water over and allow to steep.
- When tea is dark brown, remove tea bags and add 2-3 c. ice to cool brining liquid.
- Place chicken in brine and allow to soak for at least an hour.
- After brining, remove chicken from liquid, cut breasts in half, and dredge in pancake mix.
- Heat oil to 350 degrees.
- Fry chicken breasts 3-5 minutes per side until done and juices run clear.
- While chicken is hot, drizzle breasts with bourbon glaze.
- Bourbon Glaze:
- Bring bourbon and brown sugar to a boil and simmer for 5 minutes.
- Remove from heat and drizzle over fried chicken.
- Greens:
- Toss greens with olive oil and salt.
- Place on a cookie sheet and bake at 350 degrees for 10-15 minutes.
- When greens have dried and are crisp, remove from oven and cool.
- Slaw:
- In a large bowl, combine mayonnaise, mustard, lime juice, sugar, and garlic powder. Whisk until smooth.
- Add green onions and slaw, and toss to coat in dressing.
- Add salt, pepper, and tabasco to taste.
- Assembly:
- Split biscuits. Layer biscuits with crispy greens, bourbon glazed chicken breast, and cole slaw.
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