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Tea-Crusted Fried Chicken with Pickled Green Beans and Carrots
http://www.finecooking.com/recipes/tea-crusted-fried-chicken-pickl...
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Ingredients
categorized
original
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
3/4 cup all-purpose flour
3/4 cup buttermilk
Ingredients
categorized
original
Produce
Carrots
(
1/2
lb.
)
Green beans
(
3/4
lb.
)
Lapsang souchong tea leaves
(
2
tsp.
)
Shallots, thinly sliced (about 1 cup), large
(
2
)
Meat
Chicken breast, small boneless skinless halves
(
4
)
Condiments
Rice vinegar, unseasoned
(
6
Tbs.
)
Cooking & Baking
All-purpose flour
(
3/4
cup
)
Canola oil
(
3 1/16
cups
)
Granulated sugar
(
1/4
cup
)
Kosher salt and freshly ground black pepper
(
1
)
Very coarsely ground coriander seeds
(
1
Tbs.
)
Dairy
Buttermilk
(
3/4
cup
)
Other
1/2 -inch-thick rounds (about 3 medium)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
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Social Stats
38.3
Rating
1-100
5
Tweets
69
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Views
23
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Recipe Stats
Published May 5, 2011 (1 year ago).
2 people saved this recipe.
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