Market District Recipes: Melon & Mozzarella Salad & Sweet Tea Brined Fried Chicken
If you're looking for some dishes for a summer party, check out these two recipes from the Giant Eagle Market District!
Melon and Mozzarella Salad
- 2 1/2lb melon (crenshaw, cantaloupe, honeydew or combination), sliced thinly
- 1lb fresh mozzarella, sliced
- 12 slices Serrano ham, sliced thinly
- 2 tbsp Nature's Basket Organic Basil, torn
- 2 1/2 tbsp Market District™ Balsamic glaze
- Freshly ground black pepper
Place the melon, mozzarella, Serrano ham and basil on a platter. Season with freshly ground pepper. Drizzle the top with balsamic glaze and serve.
Sweet Tea Brined Fried Chicken
Serves: 8
Prep Time: 24 hours (including brining time)
Cook Time: 15-18 minutes
Ingredients:
- 8 cont Market District™ Organic Sweet Tea
- 1/2 cup kosher salt, plus more for seasoning
- 2/3 oz cont Nature's Basket Organic Thyme
- 4 tbsp garlic, minced
- 1 lemon, thinly sliced
- 8 chicken drumsticks
- 8 chicken thighs
- 1 ½ tbsp Market District™ Sriracha Sauce
- 8 oz honey
- 2 tsp garlic, minced
- 2 1/2 cups flour
- 1/2 cup Wondra flour
- 2 cups Market District™ Sparkling Water
- Canola oil for Frying
Directions:
In a container mix together the tea, kosher salt and stir until dissolved. Add the thyme, 4 tbsp garlic and lemon slices. Add the chicken to the brine, cover and refrigerate for 12 hours up to 24 hours.
Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.
Meanwhile, in a small bowl combine the 2 tsp garlic, Sriracha sauce and honey. Season with salt and set aside.
In a large saucepan, heat the oil to 350°. Spread 1 cup of the all-purpose flour in a pan. In a medium bowl, whisk the remaining 1 ½ cups of flour with the Wondra flour and a generous pinch of salt. Whisk in the gradually seltzer until a thick batter forms.
Dredge the chicken pieces in the flour, tap off the excess and dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil.
Fry the chicken at 350°, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part registers 165°. Transfer to a paper towel-lined plate. Drizzle with the honey mixture and serve.
