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
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- ½ gallon plus 2 cups sweet tea, divided
- 1/3 cup plus 2 tablespoons kosher salt, divided
- 1 (3- to 4-pound) whole chicken, cut into pieces
- 4 cups all-purpose flour
- 1 teaspoon ground black pepper
- ½ teaspoon ground red pepper
- 2 cups whole buttermilk
- 2 tablespoons hot sauce
- 5 cups canola oil
- 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.
- Preheat oven to 350°. Spray the rack of a broiler pan with nonstick cooking spray; place rack in pan. Set aside.
- 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.
- 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.
- Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 20 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/