Fried chicken and sweet tea and two of the most well-loved southern foods, and when you combine them, you get something close to perfection. This dish perfectly pairs the sweetness of brown sugar with the slight bitterness of tea. Serve this meat with your favorite greens for a Southern dish that's to die for.
Check out Southern Living's tender chicken recipe below, their "marriage of Southern favorites," and don't forget to watch the video at the end for a few extra ideas to see how simple these simple flavors come together for a tasty dinner sure to please the whole family.
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Sweet tea-brined fried chicken
Preparation Time: 30 minutes
Total Time: 90 minutes
Serves: 6 to 8
Total Time: 90 minutes
Serves: 6 to 8
Ingredients
2 tea bags
1/2 cup light brown sugar, firmly packed
1/4 cup 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
Chicken breasts (about 3 pounds)
2 cups 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
Vegetable oil
2 tea bags
1/2 cup light brown sugar, firmly packed
1/4 cup 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
Chicken breasts (about 3 pounds)
2 cups 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
Vegetable oil
Directions
1. Boil 4 cups of water in a large saucepan. Remove the water from the heat and add your tea bags. Allow the tea to steep for 10 minutes.
1. Boil 4 cups of water in a large saucepan. Remove the water from the heat and add your tea bags. Allow the tea to steep for 10 minutes.
2. Remove and discard the tea bags. Add brown sugar, kosher salt, sweet onion, lemon, garlic cloves, black pepper and ice cubes. Stir to combine all of the ingredients.
3. Cut your chicken breasts in half and place in a large, sealable baggy. Pour your marinade into the bag, seal and allow the meat to marinate in the fridge for about 24 hours or overnight.
4. Mix together flour, cornmeal mix, black pepper, table salt, and red pepper. Mix well.
5. Remove your chicken from the marinade, draining well, and discard the remaining marinade.
6. Pour one cup of your flour mixture into a sealable baggie. Add a piece of chicken, close the bag and shake to coat. Do this with each piece of chicken. Place the coated chicken on a cooling rack and allow the crust to dry for about 30 minutes.
7. Pour 1 1/2 inches of cooking oil int your dutch oven. Heat to 325 degrees. Cook your chicken in small batches for about 15 to 20 minutes or until the chicken is cooked all the way through.
8. Drain over paper towels and serve.
Pro tip: If you are using a smaller dutch oven, only pour 1-inch of oil to avoid splattering.
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