Tea-Crusted Fried Chicken with Pickled Green Beans and Carrots

Photo by Scott Phillips
Ingredients
- ¾ lb. green beans, trimmed
- 4 small boneless, skinless chicken breast halves (1 ½ lb.)
- 1 Tbs. very coarsely ground coriander seeds
- ¼ cup granulated sugar
- 2 tsp. lapsang souchong tea leaves, crumbled
- Kosher salt and freshly ground black pepper
- 3 cups plus 1 Tbs. canola oil
- + 6 more ingredients
-
- ½ lb. carrots, peeled and cut into
- ¾ cup buttermilk
- ¾ cup all-purpose flour
- 6 Tbs. unseasoned rice vinegar
- 2 large shallots, thinly sliced (about 1 cup)
- ½ -inch-thick rounds (about 3 medium)
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 th...
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