Chinese lapsang souchong tea adds smoky flavor to these pan-fried chicken breasts. Tangy pickled carrots, green beans, and shallots round out the plate.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Meanwhile, mix the remaining 1 tsp. coriander seeds, the tea, 1 tsp. salt, and 1/2 tsp. pepper. Sprinkle the chicken breasts all over with the tea mixture and pat to adhere. Put the flour in a shallow dish and the buttermilk in another. Dredge the breasts in the flour, the buttermilk, and then the flour again.
Attach a candy thermometer to a 12-inch skillet. Heat the remaining 3 cups oil in the skillet over medium-high heat to 335°F. Fry the chicken on both sides, flipping once, until deep golden-brown and just cooked through, 8 to 12 minutes total. Transfer to a wire rack to drain briefly. Sprinkle with a pinch of salt. Strain the pickled carrots, green beans, and shallots and serve with the fried chicken.
End the meal with a fresh, easy dessert like Melons with Ginger Syrup.
Very good--the green beans and carrots were perfect. I had only large chicken breasts, so I cooked them in the sous-vide cooker first, then fried them briefly for the crispy coating. This worked well.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?