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SWEET TEA BRINED FRIED CHICKEN

HomeRecipesSWEET TEA BRINED FRIED CHICKEN

SWEET TEA BRINED FRIED CHICKEN

BRINE

1 quart of freshly brewed tea
Zest of 1 lemon, removed with a vegetable peeler
1 cup of sugar
1/2 cup kosher salt
1 quart ice water
1 sprig of rosemary (optional)
6-8 pieces of chicken

DIRECTIONS

Combine the tea, lemon zest, sugar, and salt in a saucepan and simmer for 2 to 3 minutes, until the salt and sugar are dissolved. Remove from heat, add the ice water and cool completely. Submerge the chicken pieces in the liquid, cover, and refrigerate for 24 – 48 hours.

If you don’t have time to brine – season the chicken with salt on all sides and set on paper towels to absorb the moisture while you prepare the other ingredients.

FRIED CHICKEN

6-8 pieces of chicken
2 cups of buttermilk
2 whole eggs
4 cups all-purpose flour; divided
2 cups wondra flour
2 cups corn starch
6 cups vegetable oil

DIRECTIONS

Prepare 3 containers for your breading:
Container 1: 2 cups of all-purpose flour
Container 2: Mix buttermilk and whole eggs. Whisked until blended.
Container 3: Mix equal parts of all-purpose flour, wondra and cornstarch.

Pat the chicken dry with paper towels. Coat each piece lightly with the all-purpose flour then shake off the excess. Dip in the buttermilk and egg batter and finally in the breading.

Pour the oil into a large cast-iron skillet and heat over medium heat until a pinch of flour sprinkled into the oil immediately bubbles or a deep-frying thermometer reads 325º F.

Working in batches, fry the chicken pieces, adjusting the heat as necessary to maintain the oil temperature. Cook for 5 minutes, flip, and cook for 7 more minutes.

The juices should run clear when the thickest part is pierced, and in instant-read thermometer should register 165ºF.

If using a deep fryer remove the chicken once it is crispy and floating. Let cool for one minute and return to fryer for additional two minutes.