Sweet Tea Fried Chicken
Sweet Tea Fried Chicken is brined in sweet tea for flavor and fried until wonderfully crispy. Chicken doesn't get any more southern than this. A glass of sweet tea is a natural accompaniment to fried chicken so why not combine the two?
- 3 cups water
- 3 tea bags
- 1/4 cup sugar
- 1 chicken, cut up
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- Vegetable oil
Bring water to a boil in a small pot. Stir in sugar until dissolves.Add teabags and remove from heat. Let steep for 5 minutes. Remove and discard tea bags and pour tea mixture into a large bowl. Let cool completely.
Once tea has completely cooled, add chicken pieces. Turn to coat them. Refrigerate 4 to 24 hours.
In a medium bowl, whisk together eggs and buttermilk.
In a shallow dish, stir together flour, galic salt, lemon pepper seasoning, poultry seasoning, paprika, black pepper and salt.
Remove chicken from tea marinade and coat it well in buttermilk/egg mixture. Dredge in flour mixture. Let it sit on the counter while you heat the oil.
Pour about 1 inch of vegetable oil into 2 9-inch cast iron pans. Heat oil to about 350. Place white meat in one pan and dark meat in the other pan. Fry white meat about 5 to 6 minutes per side and dark meat 6 to 7 minutes per side. Maintain the oil at about 325 degrees while frying.Drain on a paper towel lined plate