Sweet Tea Fried Chicken

Sweet Tea Fried Chicken

Y’all, what could possibly be more Southern than Sweet Tea Fried Chicken? This irresistible fried chicken is brined in sweet tea than fried to perfection in a cast-iron skillet. Trust us, it taste even better than it sounds.

Sweet Tea Fried Chicken
Yields 4
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  1. ½ gallon plus 2 cups sweet tea, divided
  2. 1/3 cup plus 2 tablespoons kosher salt, divided
  3. 1 (3- to 4-pound) whole chicken, cut into pieces
  4. 4 cups all-purpose flour
  5. 1 teaspoon ground black pepper
  6. ½ teaspoon ground red pepper
  7. 2 cups whole buttermilk
  8. 2 tablespoons hot sauce
  9. 5 cups canola oil
  1. In a large nonreactive container, stir together ½ gallon sweet tea and 1/3 cup salt until salt is dissolved. Add chicken pieces to sweet tea mixture. Cover, and refrigerate at least 8 hours or overnight.
  2. Preheat oven to 350°. Spray the rack of a broiler pan with nonstick cooking spray; place rack in pan. Set aside.
  3. In a shallow dish, combine flour, remaining 2 tablespoons salt, black pepper, and red pepper. In a separate shallow dish, combine buttermilk, remaining 2 cups sweet tea, and hot sauce. Remove chicken from sweet tea mixture. Dip each piece in buttermilk mixture; dredge in flour mixture. Place on a wire rack. Dredge chicken in flour mixture again, shaking off excess. Return to wire rack.
  4. In a large cast-iron skillet, heat canola oil over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, 5 to 8 minutes. (Adjust heat as needed to maintain 350°.) Place chicken on prepared pan.
  5. Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 20 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/


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