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Sweet Tea Brine for Fried Chicken




Source of Recipe


Chef John Fleer, Inn At Blackberry Farm in Tennessee


Recipe Introduction


This makes for very moist, very good fried chicken. You don’t taste the tea, so I don’t know that using the tea instead of plain water does anything for the texture or flavor, but it was so good that I wouldn’t change it for anything! I did substitute Splenda for the sugar, however.


List of Ingredients




1 lemon
1 qt. very strong tea
1 c. sugar
½ c. kosher salt


Recipe



Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 qt. of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.

NOTE: This is plenty of brine for one of those ‘Pick of the Chix’ packages. When I make fried chicken, I soak it in buttermilk for an additional 12 – 24 hours after draining the brine.