Main Dishescountryliving
Sweet Tea-Brined Fried Chicken
Super tender with a hint of sweetness—this picnic-ready chicken is a standout main.
👥 8 Servings⏱️ Prep & Cook: 15h⏳ Prep: 2h👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Bring 8 cups water to a simmer in a medium pot. Add tea bags, sugar, and salt and stir until dissolved; remove from heat. Cover and let stand ⏱️ 5 minutes. Discard tea bags and cool to room temperature. Transfer to 2 large heavy-duty zip-top freezer bags. Add chicken and refrigerate at least ⏱️ 12 hours and up to ⏱️ 24 hours.
2
Drain chicken and discard tea mixture. Whisk together buttermilk and hot sauce in a bowl; add chicken pieces and toss to coat.
3
Whisk together flour, cornstarch, paprika, and garlic powder in a shallow dish. Season with salt and pepper. Drain chicken and discard buttermilk mixture. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of chicken to flour mixture, gently toss, and let stand ⏱️ 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess.
4
Fit a wire rack in a large rimmed baking sheet. Heat oil in a large Dutch oven to 350°F with a deep-fry thermometer attached. Fry chicken in batches, turning once, until golden brown and internal temperature reaches 165°F on an instant read thermometer, 8 to ⏱️ 10 minutes; transfer to prepared baking sheet. Serve warm or at room temperature. Sprinkle with flaky salt just before serving.
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