Sweet Tea Brined Chicken Sandwich with an Apple Butter Sweet & Sour Sauce

Sweet Tea Brine

4 cups, Sweet Tea

4 cups, water

½ cup, kosher salt

1 T, minced fresh ginger

1 T, Mustard seed

1 T,Black pepper

1 T, Allspice

1 cup, Honey

In a large bowl whisk together sweet tea, water, salt, minced ginger, mustard seed, black

pepper, allspice, and honey. Whisk ingredients together until the honey is completely

incorporated into the sweet tea and water mixture. Set this aside until adding your chicken

breast.

To prepare the chicken breast, place the chicken between two sheets of plastic wrap or into a

large gallon ziploc bag. You will begin to pound of the breast to tenderize the meat using a meat

tenderizer, rolling pin, or the back of a heavy duty pan. Once you have tenderized the chicken

breast and it’s thickness has reduced by half, place the breast into the brine. Brine the chicken

overnight for 24 hours to have the best results, but If you are in a pinch brining for 4 hours will

be ok.

On the following day, remove the chicken from the brine. Remove all whole spices that might be

sticking to the chicken.

Apple Butter Sweet & Sour Sauce

½ yellow onion, julienne

1 shallot, julienne

3 cloves garlic, sliced

1 tsp ginger, sliced

1 cup, apple butter

½ cup, ketchup

¼ cup, soy sauce

2 T, worchestershire

2 T, white wine

2 T, brown sugar

To create the sauce, heat a large cast iron over medium heat. Once the pan is hot, add enough

cooking oil to lightly cover the bottom of the pan. Add the onion, shallot, garlic, and ginger to the

pan. Cook until the onion begins to soften, stirring occasionally, this should take about 5-10

minutes.

Once the onions, garlic, ginger, and shallot are cooked and have softened add them to a

blender pitch with the remaining ingredients. Puree until smooth and set the sauce aside until

later.

Standard Dredging Station

¾ cup, all purpose flour

2 eggs, whisked

2 T, water

1 ½ cups, panko bread crumbs

Creating a standard dredging station by placing 3 separate dishes of all purpose flour, whisked

eggs with water, and panko bread crumbs.

Heat a large cast iron over low heat with enough vegetable oil to cover the bottom by ½ inch. A

high smoke point oil like canola or grapeseed works well for pan frying. Bread your chicken

breast by starting in the all purpose flour, covering on both sides with flour, shake off the

excess, and then dip in egg wash, and finally coat in panko bread crumbs. Shake off excess

before transferring over to the pan.

Gently place the chicken breast into the pan, laying it away from you to prevent hot oil splashing

on you. Cook on each side for 2-3 minutes, Internal desired temperature for safe eating is 165F.

Remove the chicken from the pan and place onto a paper towel lined plate to soak up excess oil

from frying.

Brussel Sprout Herb Salad

2 T, white wine vinegar

1 T, brown sugar

1 cup, shaved brussel sprouts

½ cup, diced jicama

¼ cup, sliced carrot

1 T, thinly sliced chives

¼ cup, parsley leaves

¼ cup, cilantro leaves

Juice of 1 lemon

Salt to taste

In a large bowl whisk white wine vinegar and brown sugar together. Add remaining ingredients

and toss to combine. Season the salad with salt to taste, cover, and place into the fridge until

your fried chicken is ready.

Sweet Tea Brined Fried Chicken Sandwich with Apple Butter and Herb Salad

4 milk bread buns

2 fried chicken breasts

½ cup, apple butter sauce

2 cups, herb salad

To prepare the sandwiches, cut each chicken breast in half. Spread the apple butter sauce on

each side of the sandwich bun and then place the halved chicken breast on each sandwich

bottom. Top each piece of chicken with about ¼ cup of the herb salad and place the sandwich

bun on top and secure with toothpicks. Slice each sandwich in half and enjoy!

Heather Sinyard