Sweet Tea Brined Fried Chicken

This Sweet Tea Brined Fried Chicken takes moisture-boosting techniques to new heights by infusing your poultry with the beloved flavors of the South. The combination of tannic tea, sugar, and salt creates the perfect environment for meat to absorb maximum moisture and flavor, resulting in chicken that's incredibly tender inside with that signature crispy exterior we all crave.

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Course: Main Course

Cuisine: American, Southern

Keyword: Fried Chicken, Sweet Tea, Brined Chicken, Southern Food, Comfort Food

Prep Time: 20

Cook Time: 30

Brining Time: 1

Total Time: 1 30

Servings: servings

Calories: 420kcal

Equipment

Large Pot
Deep cast-iron skillet or heavy-bottomed pot
Wire rack
Thermometer
Non-reactive container for brining

Ingredients

Sweet Tea Brine

4 cups strongly brewed black tea preferably orange pekoe, cooled
3/4 cup granulated sugar
1/2 cup kosher salt not table salt
2 lemons halved and juiced
4 sprigs fresh thyme
3 cloves garlic smashed
1 tablespoon whole black peppercorns
4 cups ice cubes

Fried Chicken

3-4 pounds chicken pieces combination of thighs, drumsticks, and breasts
2 cups all-purpose flour
1/2 cup cornstarch for extra crispiness
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon fresh ground black pepper
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper adjust to taste
2 cups buttermilk
2 large eggs beaten
4 cups vegetable oil or peanut oil for frying

Instructions

In a large pot, bring 4 cups of water to a boil. Remove from heat and add tea bags (about 4-6 regular tea bags for strong tea). Steep for 5-7 minutes, then remove tea bags.
Stir in sugar and salt until completely dissolved. Add lemon juice, spent lemon halves, thyme, garlic, and peppercorns.
Allow the mixture to cool to room temperature, then add ice cubes to chill completely.
Place chicken pieces in a large, non-reactive container (glass or food-grade plastic). Pour the cooled sweet tea brine over the chicken, ensuring all pieces are fully submerged.
Cover and refrigerate for 12-24 hours. For best results, turn the pieces halfway through the brining time.
Remove chicken from brine and pat thoroughly dry with paper towels. Allow chicken to sit at room temperature for 30 minutes to take the chill off.
In a large bowl, whisk together buttermilk and eggs. In another bowl, combine flour, cornstarch, and all seasonings. Set up a wire rack over a baking sheet to hold the dredged chicken.
Working with one piece at a time, dip chicken in the buttermilk mixture, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing gently to ensure coating adheres.
Place on the wire rack and allow to rest for 10 minutes before frying.
Heat oil in a large, heavy-bottomed pot or deep cast-iron skillet to 325°F (use a thermometer for accuracy).
Carefully add chicken pieces in batches, avoiding overcrowding. Fry breast pieces for 12-14 minutes and thighs/drumsticks for 14-16 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Transfer fried chicken to a clean wire rack set over a baking sheet. Allow to rest for 10 minutes before serving.

Notes

Never add chicken to warm brine—this creates a food safety hazard and can partially cook the exterior of the meat.

The sweet spot for brining is 18 hours—any longer and the meat can become too salty, while shorter times won't allow full flavor penetration.

Never let raw chicken sit out longer than 30 minutes to prevent bacterial growth.

Adding cornstarch to your flour mixture creates a noticeably lighter, crispier coating that stays crunchy longer.

For extra flavor, sprinkle with a pinch of flaky sea salt while still hot.

Nutrition

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