About
Heavens to Betsy! It doesn't get much more Southern than this, y'all! Sweet-Tea Fried Chicken takes two classics from down yonder and combines them to become the ultimate fixin' for your next potluck picnic. How so? Well, you'll whip up this super-secret sweet tea recipe and let the chicken pieces soak in it 'til the cows come home. Then, you gussy 'em up with a nicely seasoned coating, fry 'em, and you've got yourself some crispy, golden bites that are plumb delicious. We reckon you should serve Sweet-Tea Fried Chicken with a cold, tall glass of sweet tea, because what else would you do?!
Ingredients
- For the sweet tea:
- 5 cups water
- 6 iced-tea tea bags, such as Luzianne® Tea Original Iced Tea
- 3/4 cup white sugar
- 1/3 cup fresh lemon juice
- For the chicken:
- 10 chicken pieces, such as drumsticks, wings, and/or thighs, bone-in, dark and white meat
- 3 large eggs
- 2 1/2 cups all-purpose flour, plus more, to taste
- 3 tablespoons plus 2 teaspoons seasoned salt
- 3 tablespoons cornstarch
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- canola oil, to taste
Directions
Step 1 -In a medium pot, bring the water to a boil.
Step 2 -Turn off the heat. Add the tea bags to the water and let them steep, about 20-30 minutes. Discard the tea bags.
Step 3 -Add the sugar to the tea and stir until it is completely dissolved.
Step 4 -Add the lemon juice to the sweet tea and stir to combine.
Step 5 -Let the sweet tea come to room temperature.
Step 6 -Add the sweet tea to a large bowl and submerge the chicken pieces in it.
Step 7 -Place the bowl in the refrigerator and marinate the chicken pieces until they reach the desired level of sweetness, for at least 24 hours and up to 48 hours.
Step 8 -In a medium bowl, add the eggs and whisk together.
Step 9 -In a large bowl, add 2 1/2 cups of the flour, the seasoned salt, the cornstarch, the paprika, the cayenne pepper, the black pepper, the garlic powder, and the onion powder and mix well.
Step 10 -Dip each of the marinated chicken pieces into the seasoned flour and fully coat.
Step 11 -Dip each of the seasoned chicken pieces into the egg wash and fully coat.
Step 12 -Dip each of the coated chicken pieces again in the seasoned flour and thoroughly coat them.
Step 13 -Place the coated chicken pieces on a baking sheet and let them rest until the coating has set, about 10-15 minutes.
Step 14 -Preheat the oven to 275 degrees F.
Step 15 -Line a baking sheet with parchment paper.
Step 16 -In a cast-iron skillet over medium-high heat, add enough of the oil so that it comes up about 1 1/2 inches.
Step 17 -Add a small dusting of the extra flour to the heated oil and when it begins to fry and sizzle, the oil is ready for frying.
Step 18 -Starting with the dark meat, add the coated chicken pieces to the heated oil in batches and fry until they are slightly golden on both sides. Avoid overcrowding the pan.
Step 19 -Place the lid on the skillet and cook until the chicken pieces reach an internal temperature of 165 degrees F, about 2-3 minutes.
Step 20 -Take the lid off the skillet and fry the chicken pieces until the crust is crispy and golden-brown.
Step 21 -Transfer the fried chicken pieces to a paper-towel-lined plate to drain.
Step 22 -Place the drained chicken pieces on the prepared baking sheet and transfer to the oven to keep warm.
Step 23 -Repeat the frying process with the remaining chicken pieces.
Step 24 -Serve.
