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Tea-Crusted Fried Chicken with Pickled Green Beans and Carrots

Tea-Crusted Fried Chicken with Pickled Green Beans and Carrots
Photo by Scott Phillips

Ingredients

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

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...

View full recipe at Fine Cooking

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