Sweet Tea Fried Chicken (Print Version)
# Ingredients:
→ For the brine
01 -
6 cups water
02 -
8 black tea bags
03 -
1 cup (200g) white sugar
04 -
1/4 cup (75g) kosher salt
→ For the chicken
05 -
5 chicken legs, skin on
06 -
5 chicken thighs, bone-in and skin on
07 -
2 cups buttermilk
08 -
1 tablespoon hot sauce (optional but recommended)
09 -
3 cups (420g) all-purpose flour
10 -
1 cup (160g) cornmeal
11 -
2 tablespoons cornstarch
12 -
1 1/2 teaspoons garlic powder
13 -
1 1/2 teaspoons onion powder
14 -
1 teaspoon freshly ground black pepper
15 -
1 teaspoon kosher salt
16 -
1/2 teaspoon cayenne pepper
17 -
1/2 teaspoon paprika
18 -
3 cups vegetable oil (corn, avocado, or peanut)
→ To finish
19 -
Flaky sea salt, such as Maldon
# Instructions:
01 -
Bring 6 cups water to a boil in a large stockpot. Remove from heat, add tea bags, cover, and steep for 20 minutes. Gently squeeze the bags to extract maximum flavor and discard them. Stir in sugar and salt until completely dissolved. Allow mixture to cool uncovered for an hour until it reaches room temperature.
02 -
Place a gallon freezer-style resealable bag in a large bowl and open it up. Carefully pour the room temperature tea brine into the bag. Add chicken pieces, seal the bag while removing as much air as possible. Refrigerate overnight (minimum 8 hours) or up to 24 hours.
03 -
Preheat oven to 200°C (400°F). Position a wire rack over a rimmed baking sheet. Combine buttermilk and hot sauce (if using) in a medium bowl. In a separate large bowl, whisk together flour, cornmeal, cornstarch, garlic powder, onion powder, black pepper, salt, cayenne pepper, and paprika.
04 -
Remove chicken pieces from brine one at a time. Dunk each piece in buttermilk mixture, turning to coat completely. Transfer to flour mixture, turning to coat thoroughly. Place coated chicken on the baking sheet and repeat with remaining pieces. Discard brine when finished.
05 -
Pour oil into an 11-inch cast iron skillet, straight-sided sauté pan, or Dutch oven. Heat oil to 190°C (375°F). If you don't have a thermometer, test by dropping a 1-inch cube of bread into the oil - it should brown in about 60 seconds when the oil is at the correct temperature.
06 -
Once oil reaches proper temperature, use tongs to carefully place chicken legs into the pan one at a time. Ensure part of the chicken is submerged before releasing to minimize splashing. Fry for 4-5 minutes per side until golden brown. Transfer fried legs to the prepared wire rack.
07 -
Repeat the frying process with chicken thighs, cooking each side for 5-6 minutes. Transfer fried thighs to the baking sheet with the legs.
08 -
Place the entire baking sheet with fried chicken in the preheated oven. Bake for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part of the thighs reads 74°C (165°F). If you don't have a thermometer, pierce the thigh with a knife - the juices should run clear, not red.
09 -
Transfer chicken to a serving platter, sprinkle with flaky sea salt, and serve immediately while hot and crispy.
# Notes:
01 -
The sweet tea brine infuses the chicken with moisture and subtle flavor while helping to tenderize the meat.
02 -
For extra crispiness, let the breaded chicken rest for 15 minutes before frying to help the coating adhere better.
03 -
Maintain oil temperature between 165-190°C (325-375°F) for optimal results - too hot and the exterior will burn before the interior cooks; too cool and the chicken will absorb excess oil.