Sweet Tea Fried Chicken
May 11, 2021 22:18:07 GMT -5
Post by maybetoday on May 11, 2021 22:18:07 GMT -5
Sweet Tea Fried Chicken
Serves 4
9h 50m prep time
55m cook time
FOR THE MARINADE:
1 quart very strong brewed orange Pekoe tea (like Lipton or Luzianne)
1 cup sugar
1/2 cup salt
2 large lemons, quartered
zest of 1 lemon
1 quart ice water
8 chicken legs and/and thighs (bone-in and skin-on)
FOR THE BREADING:
4 cups all-purpose flour, divided
2 cups cornmeal flour
2 tablespoons Old Bay seasoning
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
1/2 cup buttermilk (you can make your own from 1/2 Tbsp vinegar to 1/2 cup milk)
Vegetable oil for frying
PREPARATION
Over medium-high heat simmer together the tea, sugar, salt, lemon quarters, and lemon zest. In a large container add the ice water and then the tea mixture. Allow to cool for 20-30 minutes and then add the chicken pieces to mixture. Allow to marinate 8 or overnight. When ready remove from tea mix and pay dry.
In a large mixing bowl combine 2 cups all-purpose flour, cornmeal flour, Bay seasoning, chili powder, salt, and black pepper. In a separate bowl combine beaten eggs with buttermilk. In a 3rd bowl add the rest of the all-purpose flour. Allow to rest at room temp for 30 minutes.
Preheat a deep pan halfway full of oil to 300˚F. Dip chicken pieces one by one first in plain flour, then in egg mixture, then in spiced cornmeal mixture. Repeat until all chicken pieces are coated.
Fry chicken in batches for 22-24 minutes for each batch. When done the internal temperature should reach 165˚F , breading should be golden brown and juices of chicken should run clear. Serve immediately.
link
Serves 4
9h 50m prep time
55m cook time
FOR THE MARINADE:
1 quart very strong brewed orange Pekoe tea (like Lipton or Luzianne)
1 cup sugar
1/2 cup salt
2 large lemons, quartered
zest of 1 lemon
1 quart ice water
8 chicken legs and/and thighs (bone-in and skin-on)
FOR THE BREADING:
4 cups all-purpose flour, divided
2 cups cornmeal flour
2 tablespoons Old Bay seasoning
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 eggs
1/2 cup buttermilk (you can make your own from 1/2 Tbsp vinegar to 1/2 cup milk)
Vegetable oil for frying
PREPARATION
Over medium-high heat simmer together the tea, sugar, salt, lemon quarters, and lemon zest. In a large container add the ice water and then the tea mixture. Allow to cool for 20-30 minutes and then add the chicken pieces to mixture. Allow to marinate 8 or overnight. When ready remove from tea mix and pay dry.
In a large mixing bowl combine 2 cups all-purpose flour, cornmeal flour, Bay seasoning, chili powder, salt, and black pepper. In a separate bowl combine beaten eggs with buttermilk. In a 3rd bowl add the rest of the all-purpose flour. Allow to rest at room temp for 30 minutes.
Preheat a deep pan halfway full of oil to 300˚F. Dip chicken pieces one by one first in plain flour, then in egg mixture, then in spiced cornmeal mixture. Repeat until all chicken pieces are coated.
Fry chicken in batches for 22-24 minutes for each batch. When done the internal temperature should reach 165˚F , breading should be golden brown and juices of chicken should run clear. Serve immediately.
link