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Sweet tea fried chicken




Source of Recipe


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List of Ingredients








8 chicken leg quarters, cut into thighs and drumsticks

1 quart brewed tea, double strength

1 lemon, quartered

1 cup sugar

½ cup kosher salt

1 quart ice water

2 cups all-purpose flour

2 cups corn flour (or fish fry)

2 tablespoons Old Bay seasoning

1 tablespoon chili powder

Salt and pepper

1 cup all-purpose flour

1 cup buttermilk

8 eggs

Peanut oil

Combine tea, lemon, sugar and salt in a saucepan and simmer for five minutes or until salt and sugar are completely dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine and refrigerate for 48 hours.

Remove to a wire rack and allow chicken to drain. Combine flour, corn flour, Old Bay, chili powder, salt and pepper in a large bowl. In a medium bowl have flour and in a third bowl beat the eight eggs with about one cup buttermilk. Line up containers of flour, egg, buttermilk, and flour-corn flour mix in that order. Bread the chicken in the flour, then the egg, and then the flour-corn flour mix, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for a half hour before frying.

Pour oil into a heavy pot at a depth of at least three inches. Heat oil to 300 degrees. Fry chicken, submerged in oil, for 15 minutes or until an internal thermometer registers 170 degrees for dark meat, 160 for white meat. Drain on a rack. Cool to room temperature, and then place in refrigerator for at least four hours and no more than 24.


Recipe