With a hearty laugh and larger than life personally, Chef Michael Symon really does seem to cook with soul. Recently, Michael partnered with Lipton Tea for Chef Fest. This new partnership with Lipton consists of Michael hosting a series of experiential dining events at cities across the U.S.
With June being National Iced Tea Month and the Fourth of July festivities closely approaching, he has taken his own slant to tea-centric cooking. When asked about how he managed his busy career, he gave credit to his wife of 27 years and stated, “what a great partner she was to have in the restaurant business.”
Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.”
When asked about one of his favored dishes, he quickly stated “The crispy chicken with honey and topped off with half and half ice tea.” He even included the recipe.
Twice-Fried Chicken with Spicy Honey
By Chef Michael Symon
3 to 4 pound whole chicken, cut into 8 pieces
4 cups Lipton Half and Half Iced Tea and Lemonade
1/4 cup honey
1/2 cup kosher salt
2 bay leaves
6 thin slices lemon, seeds removed
1 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. salt
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. ground coriander
2 qt. lard or canola oil, for frying
1/2 cup Sriracha
1/2 cup honey
Whisk together and set aside for serving
Whisk together the Lipton Half and Half Iced Tea and Lemonade, honey, salt, bay leaves and lemon slices. Submerge the chicken in the brine and refrigerate overnight. This can be done in a gallon-sized bag. The next day remove the chicken from the brine and pat dry. Discard the brine.
This dish is perfect for backyard parties and other summer events. Fans of Michael Symon can check out his website. In addition, they can check out some his latest new via social media: Facebook,Twitter and Instagram. Also, fans of The Chew can see Michael and his co-hosts weekdays. And all summer long, people can enter to win a trip to one of the local Lipton Chef Fest events by visiting LiptonBrightBites.com.