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 the fryer for an additional two minutes.

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BOILED PEANUT HUMMUS