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Sweet Tea Fried Chicken
Sweet Tea Fried Chicken
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Perfectly Southern fried chicken marinated in sweet tea for maximum juiciness and flavor.
Ingredients:
  • For the brine:
  • 6 cups water
  • 8 bags black tea
  • 1 cup (200 g) white sugar
  • 1/4 cup (75 g) kosher salt
  • For the chicken:
  • 5 chicken legs, skin on
  • 5 chicken thighs, bone-in and skin on
  • 2 cups buttermilk
  • 1 tablespoon hot sauce, optional but recommended
  • 3 cups (420 g) all-purpose flour
  • 1 cup (160 g) cornmeal
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 3 cups vegetable oil (corn, avocado, or peanut)
  • To finish:
  • Flaky sea salt, such as Maldon
Instructions:
  • To prepare the tea brine, bring water to a boil in a large stockpot. Remove from heat, add tea bags, cover, and let steep for 20 minutes. Gently squeeze bags, remove, then stir in sugar and salt until dissolved. Allow to cool to room temperature, uncovered, for about an hour.
  • Prepare the tea brine by pouring it into a gallon freezer-style resealable bag placed inside a large bowl. Add the chicken, seal the bag tightly, removing excess air, and refrigerate for at least 8 hours or up to 24 hours.
  • Preheat your oven to 400°F and set up a wire rack on top of a rimmed baking sheet.
  • Prepare the breading: In a medium bowl, mix buttermilk and hot sauce (if using). In a separate large bowl, combine flour, cornmeal, cornstarch, garlic powder, onion powder, black pepper, salt, cayenne pepper, and paprika. Dip each piece of chicken into the buttermilk mixture, then coat it in the seasoned flour mixture. Place the coated chicken on a baking sheet and continue with the rest of the pieces. Dispose of the buttermilk mixture once all chicken pieces are coated.
  • Heat the oil in a large skillet or Dutch oven to 375°F. Test the temperature by dropping a 1-inch bread cube into the oil - it should brown in about 60 seconds for the perfect heat.
  • Carefully add the chicken legs to the hot oil using tongs, ensuring they are partially submerged to prevent splashing. Fry for 4 to 5 minutes until golden brown, then flip and cook the other side for another 4 to 5 minutes. Transfer the legs to a baking sheet with a wire rack.
  • Sear the chicken thighs: Fry each side of the chicken thighs for 5 to 6 minutes, then transfer them to the baking sheet with the legs.
  • For perfectly cooked chicken: Place the sheet with chicken in the oven and bake for 15-18 minutes until the thickest part of the thighs reaches 165°F. Alternatively, pierce the thigh with a knife; clear liquid should come out, not red.
  • Serve: Transfer to a platter and sprinkle with flaky sea salt. Enjoy immediately. Leftover fried chicken can be refrigerated in an airtight container for up to 3 days. It tastes delicious cold, but for a warm option, follow these steps: Bring chicken to room temperature for about 30 minutes. Preheat oven to 400°F. Place chicken on a wire rack over a baking sheet and reheat for 8-12 minutes.

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