Southern Sweet Tea Chicken – This Recipe Is A Keeper!

Even as a northerner, fried chicken has always been a staple in my household. We love making it and eating it. This sweet tea variety really kicked things up a notch. Truthfully, it is quite a difference from traditional fried chicken recipes, but it’s a good difference!

 

Check out what my pals over at Southern Living had to say about this recipe:

 

“A marriage of Southern favorites: Our salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying. Bonus: The tannins in tea act as a natural tenderizer.”

 

Brown sugar and freshly brewed tea? Yep, this is truly heavenly.

 

Ingredients

2 family-sized Lipton tea bags

1/2 cup firmly packed Domino light brown sugar

1/4 cup Morton kosher salt

1 small sweet onion, thinly sliced

1 lemon, thinly sliced

4 garlic cloves, halved

1 tablespoon cracked black pepper

2 cups ice cubes

1 (3 1/2-lb.) cut-up Tyson whole chicken

2 cups Gold Medal self-rising flour

1 cup self-rising white cornmeal mix

2 tablespoons freshly ground black pepper

2 teaspoons table salt

1 teaspoon ground red pepper

Wesson vegetable oil

 

 

Instructions

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)

3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.

4. Remove chicken from marinade, discarding marinade. Drain chicken well.

5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.

6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.

 

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Quick Tip: Serve this sweet tea fried chicken with mashed potatoes, green beans, and corn bread for a complete southern meal.

Thank you to Southern Living for this great recipe.

 

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