Sweet Tea Fried Chicken Recipes

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SWEET-TEA FRIED CHICKEN



Sweet-Tea Fried Chicken image

John Fleer is a thinking man's chef, a onetime doctoral candidate in religion who chucked it all for a career in the kitchen. One of his best ideas to spring from his mind is this brined chicken, which manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.

Provided by Food Network

Categories     main-dish

Time P2DT5h10m

Yield 8 servings

Number Of Ingredients 15

8 chicken leg quarters, cut into thighs and drumsticks
1 quart brewed tea, double strength
1 lemon, quartered
1 cup sugar
1/2 cup kosher salt
1 quart ice water
3 cup all-purpose flour
2 cups corn flour (or fish fry)
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
8 eggs
1 cup buttermilk
Peanut oil

Steps:

  • Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine for 48 hours.
  • Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, crab boil, chili powder, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for 1/2 hour before frying.
  • Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300 degrees F. Fry chicken, submerged in oil, for 15 minutes, or until an instant-read thermometer registers 170 degrees F for dark meat, 160 degrees F for white meat. Drain on a rack. Cool to room temperature, and then place in refrigerator for at least 4 and no more than 24 hours. Serve cool from a picnic basket or cold, straight from the refrigerator.

SWEET TEA BRINED FRIED CHICKEN



Sweet Tea Brined Fried Chicken image

Provided by Food Network

Categories     main-dish

Time P2DT35m

Yield 8 servings

Number Of Ingredients 13

1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

Steps:

  • To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.
  • Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.
  • Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.
  • Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.

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