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Sweet-Tea-Brined Fried Chicken

Source of Recipe


Chef John Fleer






List of Ingredients



• 8 chicken leg quarters
  
• .
  
• -- Brine --
  
• 1 quart brewed tea, double strength (Lipton is fine)
  
• 1 lemon, zested
  
• 1 cup sugar
  
• 1/2 cup kosher salt
  
• 1 quart ice water
  
• .
  
• -- Crust --
  
• 2 cups all-purpose flour
  
• 2 cups masa
  
• 2 Tbsp Old Bay seasoning
  
• 1 Tbsp chili powder
  
• Salt and pepper
  
• All-purpose flour
  
• 1 cup buttermilk
  
• 8 eggs
  






Instructions



1. Combine the tea, lemon zest, sugar and salt for the brine in a pot and simmer for 5 minutes or until sugar and salt are completely dissolved. Pour the ice water in and let cool completely.
   
   
2. Submerge the chicken legs in the brine for 48 hours in the refrigerator. Then remove the chicken to a wire rack set over a tray to drain.
   
   
3. Combine the flour, masa, Old Bay, chili powder, salt and pepper in a large bowl. In another bowl, add plain flour. In third bowl, mix the eggs and buttermilk. Prepare a breading station in this order: flour, eggs and buttermilk, seasoned masa and flour mixture.
   
   
4. Bread the chicken in the flour. Then dip in the eggs and buttermilk. Finally, dip in the crust mixture, making an even coating. Let the chicken rest for about 1/2 hour before frying (or while the oil is heating).
   
   
5. To fry: Heat enough oil to submerge the chicken (in batches) to 300 degrees (F). Fry the legs for 15 minutes. Check at this time. Larger pieces may need to go longer. Drain on a rack and serve.
   
   Serves 8