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Tea-Crusted Fried Chicken with Pickled Green Beans and Carrots

Scott Phillips

Servings: 4

Chinese lapsang souchong tea adds smoky flavor to these pan-fried chicken breasts. Tangy pickled carrots, green beans, and shallots round out the plate.


  • 3 cups plus 1 Tbs. canola oil
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 Tbs. very coarsely ground coriander seeds
  • 1/4 cup granulated sugar
  • Kosher salt and freshly ground black pepper
  • 3/4 lb. green beans, trimmed
  • 1/2 lb. carrots, peeled and cut into
  • 1/2 -inch-thick rounds (about 3 medium)
  • 6 Tbs. unseasoned rice vinegar
  • 2 tsp. lapsang souchong tea leaves, crumbled
  • 4 small boneless, skinless chicken breast halves (1 1/2 lb.)
  • 3/4 cup all-purpose flour
  • 3/4 cup buttermilk

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 95
  • Sodium (mg): 670
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Protein (g): 38


  • Heat 1 Tbs. of the oil in a 3-quart saucepan over medium heat. Add the shallots and 2 tsp. of the coriander seeds and cook until the shallot is softened and the coriander is lightly browned, about 2 minutes. Add 4 cups water, the sugar, 3 Tbs. salt, and 1/2 tsp. pepper and bring to a boil. Add the green beans and carrots and cook until just beginning to soften, about 4 minutes. Remove from the heat, add the vinegar, and set aside.

    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.


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Reviews (1 review)

  • eselque | 08/20/2012

    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.

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