Drink: Sweet Tea-Brined Fried Chicken on a "Biscone

A delicious fried chicken sandwich on a homemade biscuit-scone hybrid.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Ingredients

1 quart cold water
2 gallon-size tea bags
1 cup sugar, plus 1/4 cup for biscone
1 lemon, quartered
1/3 cup kosher salt
6 skinless and boneless chicken breasts
1 cup all-purpose flour, plus 3 cups and 2 tablespoons for biscone
2 tablespoons cornstarch
1/2 teaspoon black pepper, coarsely ground, optional, plus 1 teaspoon for biscone
1 teaspoon Paula Deen's House Seasoning
1 teaspoon hot sauce
1 egg, plus egg wash
2 tablespoons milk
2 tablespoons baking powder
3/4 teaspoon salt, plus a pinch for egg wash
1/2 cup butter, cold, cut into cubes, plus 2 sticks softened butter for scallion butter
1 1/2 cups buttermilk, plus more for dredging
1/2 cup sharp white cheddar cheese, grated
3 scallions, finely chopped

Instructions

Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add 1 cup sugar; stir until dissolved. Add the lemons and 1/3 cup kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours. Cook's Note: Make sure the brine is good and cold before adding the 6 chicken breasts.
Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 °.
Put 1 cup flour into a shallow bowl. Add the cornstarch, 1/2 teaspoon black pepper, if using, add House Seasoning to another dish, and buttermilk for dredging and the hot sauce to a third dish. Dredge the chicken in the flour, then the cornstarch and lastly the buttermilk. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve.
In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.

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