Sweet Tea Brined Fried Chicken

Sweet Tea Brine:

• 4 cups brewed black tea

• 2 cups cold water

• ½ cup granulated sugar

• ¼ cup kosher salt

• 1 lemon, sliced

• 1 tbsp whole peppercorns

• 4–5 garlic cloves, smashed

• 2 sprigs rosemary

• 3–4 sprigs thyme

• 2 bay leaves

Ingredients:

• Chicken pieces of your choice

• 1–2 tsp all-purpose seasoning

• 1 cup buttermilk

• 1 large egg

• 1–2 tbsp hot sauce

• 2 cups all-purpose flour

• ½ cup cornstarch

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp seasoned salt

• ½–1 tsp cayenne pepper

• Neutral oil for frying (vegetable, canola, or peanut oil)

• Honey (optional)

Instructions

1. Make the brine.
In a large pot, combine the sweet tea, water, sugar, salt, lemon, peppercorns, garlic, rosemary, thyme, and bay leaves. Bring to a simmer and let it cook for 10–30 minutes.

2. Cool the brine.
Remove from heat and let the brine cool completely.

3. Brine the chicken.
Add the chicken to the cooled brine, making sure it’s fully submerged. Cover and refrigerate overnight.

4. Remove and dry the chicken.
Take the chicken out of the brine and pat it completely dry.

5. Let chicken sit at room temp.
Let the chicken sit out for about 20–30 minutes so it’s not ice cold.

6. Season the chicken.
Lightly season with all-purpose seasoning.

7. Make the buttermilk mixture.
In a bowl, whisk together the buttermilk, egg, and hot sauce.

8. Make the flour mixture.
In another bowl, combine the flour, cornstarch, and seasonings. Adjust as needed.

9. Coat the chicken (flour → wet → flour).
Dredge the chicken in the flour mixture first, then dip into the buttermilk mixture, then back into the flour mixture. Press the coating in well to build texture.

10. Let the coating set.
Let the coated chicken sit for 10 minutes so the dredge sticks properly.

11. Fry the chicken.
Heat oil to 325–350°F and fry in batches until golden brown and cooked through, about 12–18 minutes depending on size.

12. Drain and keep it crispy.
Transfer the fried chicken to a wire rack (not paper towels) to drain — this keeps the crust crispy.

13. Serve.
Serve hot. Optional: drizzle with hot honey or finish with lemon.