Sweet Tea-Brined Fried Chicken on a “Biscone”

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Servings: 8
Prep Time: 25 min
Cook Time: 40 min
Difficulty: Moderate

Ingredients Add to grocery list

Sweet Tea Brine:
1 quart cold water
2 gallon-size tea bags
1 cup sugar
1 lemon, quartered
1/3 cup kosher salt
6 chicken breasts, skinless and boneless
Oil, for deep-fryer
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon coarsely ground black pepper, optional
1 teaspoon Paula Deen’s House Seasoning
Buttermilk, for dredging
1 teaspoon hot sauce





Egg Wash:
1 egg
2 tablespoons milk
Pinch salt

3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking
1/4 cup granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt *optional for savory scones
1 teaspoon coarsely ground black pepper
1/2 cup cold butter, cut in cubes
1 1/2 cups cold buttermilk
1/2 cup grated sharp white Cheddar
Egg wash
Scallion Butter:

2 sticks softened butter
3 scallions, finely chopped
For the brine:

Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours. Cook’s Note: Make sure the brine is good and cold before adding the 6 chicken breasts.

Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Put the flour into a shallow bowl. Add the cornstarch, black pepper, if using, and House Seasoning to another dish, and the buttermilk and the hot sauce to a third dish. Dredge the chicken in the flour, then the cornstarch and lastly the buttermilk. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve.

In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.

For the biscone:

Preheat the oven to 375 degrees F.

Add all the dry ingredients into a large bowl. Cut in the cold butter with a fork or pastry blender until the butter is the size of peas and some larger pieces. Gradually add in the cold buttermilk until it is just combined. Stir in the cheese. Do not overwork the dough.

In the same bowl, pat down dough and dust the top with the remaining 2 tablespoons of flour. Using an ice cream scooper, arrange scoops of the biscone mixture onto a baking sheet lined with parchment paper. Brush the tops with egg wash and bake, turning halfway through, until the tops are golden brown about 18 to 20 minutes.

For the butter:

In a small bowl add the butter and scallions. Using a hand-held electric mixer, combine until well incorporated.

To assemble:

Split the biscones in half and smear with scallion butter. Serve as a sandwich with the chicken breasts.

Recipe courtesy Cheryl Day

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Reader Comments:


Paula, we have followed a lot of your recipes and they are all fantastic! These biscones (I know they are your friends) Are excellent and so easy to make! We didn't do the chicken, instead we had them for breakfast with Jam and homemade butter and everyone loved them. Can't wait to make these for Thanksgiving dinner!Thanks

By Jim Tardi on September 25, 2012


After trying several other recipes for biscuits, I made these biscones. My family and I LOVED them!!! They are greets for breakfast or a snack, very moist, light and yummy.

By Jeannine on August 30, 2011


Hi Amy, Here is Paula's recipe for House Seasoning: http://www.pauladeen.com/recipes/recipe_view/house_seasoning/

By Jonathan Able on August 17, 2011


what is in your house seasoning? Ms. Paula your recipes are so good i wish i could cook like you.

By amy on April 20, 2011


WONDERFUL! You have to make this, you will LOVE it!! Nothing like it YALL!!!

By Anonymous on February 26, 2011


This was amazing!! I loved every bite of it! Eventhough it makes a lot I couldn't put it down or waste even a crumb!! I was so stuffed when I was done! I will definetly cook this again and again!

By B'skitchen on February 22, 2011


Worth all the prep time and trouble. I don't always make the Biscone.

By jeanie stewart goleaner on January 22, 2011


Thanks For all your Shows. May Jehovah God bless you with the knowledge to come to be his very close Friend!

By Diana on January 15, 2011


I made this recipe on the fly one day and only let my chicken marinate for about 2 hours. I didn't want it to taste too much like lemon because I actually don't like lemon flavored chicken. It was still awesome. I made this for my family and one of them is the pickest eaters and they had NO complaints which means it was good. My cousin now requests this on a weekly basis. Although I do agree with a previous poster, a deep fryer makes this process go a lot faster especially if your cooking for 8-10 people like we do! (Big Fam)

By Anonymous on August 21, 2010


My family requests this now all the time. YUMMY flavor!!!!! I sometimes skip the biscone. Too rich for me! But the chicken is AMAZING. You will be surprised. I don't have Paula's seasoning (sorry Paula) and it still tastes yummy.

By Anonymous on June 14, 2010


We loved this. BIg hit at our house!

By Anonymous on May 16, 2010


This was so good i know i may have added a little extra butter to the biscone but if this is made right it is great loved it

By Anonymous on January 29, 2010


This was just ok for me.If you don't have a frier and do this in a skillet-it can get messy and the "3" score was off set by the amount of time I had to clean up afterwards. Lot of time and effort-tasted like lemon sticky chicken to me.

By Anonymous on January 22, 2010


very moist. great brine. chicken very flavorful and crust crunchy, the best chicken ive ever had

By Anonymous on January 18, 2010

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