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1
Bring the cold water to a hard boil and remove from the heat.
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2
Add the tea bags and steep for 5 minutes.
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3
Remove the tea bags and add the sugar; stir until dissolved.
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4
Add the lemons and kosher salt; stir to dissolve.
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5
Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours.
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6
Cook's Note: Make sure the brine is good and cold before adding the 6 chicken breasts.
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7
Put the chicken in the brine, cover and refrigerate for 4 to 8 hours.
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8
Drain the chicken.
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9
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
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10
Put the flour into a shallow bowl.
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11
Add the cornstarch, black pepper, if using, and House Seasoning.
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12
Add the buttermilk and the hot sauce to a second dish.
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13
Dredge the chicken in the buttermilk, and then the flour mixture.
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14
Carefully add the chicken to the hot oil and fry until golden and fully cooked.
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15
Transfer to a serving platter and keep warm until ready to serve.
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16
In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.
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17
For the biscone:
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18
Preheat the oven to 375 degrees F.
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19
Add all the dry ingredients into a large bowl.
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20
Cut in the cold butter with a fork or pastry blender until the butter is the size of peas and some larger pieces.
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21
Gradually add in the cold buttermilk until it is just combined.
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22
Stir in the cheese.
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23
Do not overwork the dough.
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24
In the same bowl, pat down dough and dust the top with the remaining 2 tablespoons of flour.
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25
Using an ice cream scooper, arrange scoops of the biscone mixture onto a baking sheet lined with parchment paper.
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26
Brush the tops with egg wash and bake, turning halfway through, until the tops are golden brown about 18 to 20 minutes.
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27
For the butter:
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28
In a small bowl add the butter and scallions.
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29
Using a hand-held electric mixer, combine until well incorporated.
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30
To assemble:
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31
Split the biscones in half and smear with scallion butter.
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32
Serve as a sandwich with the chicken breasts.
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33
A viewer, who may not be a professional cook, provided this recipe.
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34
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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35
Mix ingredients together and store in an airtight container for up to 6 months.
