20ouncesunsalted European butter, frozen*(5 sticks)
1tablespoon + 1 teaspoonKosher salt
2 3/4cupsBanner Butter buttermilkfull-fat
Fried Chicken Dredge
1teaspoonground black pepper
Fried Chicken Batter
4cupsday-old O.G. Buttermilk Pancake batter
Red pepper jelly
Place 3 quarts unsweetened tea in a large stock pot. Set pot on stove over high heat. As soon as tea starts to boil, remove from heat and set aside. While the tea is still hot, add sugar and salt and stir with a whisk until completely dissolved.
Place bay leaves and peppercorns into a coffee filter tied with butcher’s twine and add to tea mixture. Pour tea mixture into an 8-quart, nonreactive container. Add remainingtea, lemons, garlic, and parsley.
Let mixture chill completely, remove the spice bag, and strain before using.
Place chicken in a large container, cover with brine, and refrigerate for at least 8 hours, but no longer than 12 hours.
While chicken brines, make biscuits. Preheat oven to 350 degrees. Prepare a half- size sheet pan with butter.
Grate frozen butter, using a box grater, onto a baking sheet lightly coated in flour, and then toss lightly with flour to coat.
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Add in butter and fold into flour, mixing with your hands until mixture resembles sand. Add buttermilk and mix with your hands until dough comes together into a large ball(it should be soft and sticky).
Scoop biscuits, using a 4-ounce ice cream scoop or a 1/2 cup measuring cup sprayed with nonstick cooking spray, onto the sheet pan, leaving 1 inch between each biscuit.
Bake for 10 minutes then turn and rotate pan and bake another 10–15minutes. Check for color and doneness. The biscuits should be golden brown, crispy around the edges, and cooked in the middle. Brush immediately with melted butter.
Add all ingredients to a large mixing bowl and whisk for 2 minutes. Mix with hands for 3 minuntes until fully incorporated. Set aside.
Add milk to pancake batter and whisk until incorporated. Let rest 10 minutes before using.
Remove chicken from brine, rinsing off any spices or herbs, and pat dry with paper towels. Place chicken in another bowl and pour batter over it, turning to coat completely.
Lift chicken out of bowl, letting excess batter drip off, and roll in the dredge, pressing down on both sides so the flour clings tightly to the brined chicken. Set on a baking sheet lined with wax paper while you prepare the oil.
Heat oil in a large saucepan or skillet to 275 degrees. Use a deep-fry candy thermometer to check the temperatue. Make sure not to fill the pan more than halfway with oil.
Gently lay chicken into the oil and cook for 4 minutes on one side, adjusting heat as necessary to maintain 275 degrees. Flip chicken over and cook for an additional 5 minutes or until chicken registers an internal temperature of 165 degrees.
Remove chicken from the pan and place on paper towels or a baking sheet lined with a cooling rack to drain and rest for at least 5 minutes.
Cut biscuits in half and slather bottom pieces with jelly if desired. Place fried chicken on top of jelly and close with the top halves. Sprinkle with parsley and serve with pickles on the side.
*We freeze the butter for at least 30 minutes prior to making these biscuits to make it easier to grate.The chicken dredge yields 10 cups. Only use enough in this recipe to evenly coat the chicken. Do not save any mixture that touched raw chicken. Unused mixture will keep for a couple months in an airtight container.