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Crispy Sweet Tea Brined Fried Chicken

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A Southern-inspired fried chicken recipe featuring juicy, tender meat brined in sweet tea and coated in a flavorful, crispy crust. Perfect for family gatherings, potlucks, or weeknight dinners.

Ingredients

Scale
  • 4 cups brewed sweet tea, cooled (strong black tea recommended)
  • ¼ cup brown sugar
  • ¼ cup kosher salt
  • 2 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
  • 3 to 4 lbs chicken pieces (thighs and drumsticks preferred)
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 cup buttermilk
  • Vegetable oil or peanut oil for frying (about 4 cups)

Instructions

  1. Prepare the Sweet Tea Brine: Brew 4 cups of strong black sweet tea and let it cool completely. In a large bowl, mix the cooled tea with brown sugar, kosher salt, smashed garlic, peppercorns, and thyme. Stir until sugar and salt dissolve. Chill the brine in the fridge for at least 1 hour.
  2. Brine the Chicken: Submerge chicken pieces in the sweet tea brine, cover, and refrigerate for 4 to 6 hours to tenderize and infuse flavor.
  3. Prepare the Coating: In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
  4. Drain and Dry the Chicken: Remove chicken from brine and pat dry thoroughly with paper towels to ensure the coating sticks.
  5. Dip and Dredge: Dip each chicken piece into buttermilk, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to form a thick coating. Optionally, double dredge by dipping again in buttermilk and flour for extra crispiness.
  6. Heat the Oil: Pour oil into a heavy-duty deep skillet or cast-iron pan to a depth of about 1½ inches. Heat over medium-high heat to 350°F (175°C), using a cooking thermometer to maintain temperature.
  7. Fry the Chicken: Fry chicken pieces in batches without overcrowding. Cook each side for 7-10 minutes until golden brown and internal temperature reaches 165°F (74°C). Flip carefully with tongs.
  8. Rest and Serve: Let fried chicken rest on a wire rack for 5 minutes to set the crust and lock in juices before serving.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Pat chicken dry after brining to ensure coating sticks. Fry in batches to prevent overcrowding. Use a wire rack to drain excess oil and keep crust crispy. For gluten-free, substitute all-purpose flour with almond or rice flour. For dairy-free, substitute buttermilk with coconut yogurt or unsweetened almond milk mixed with lemon juice. Oven-fried version: bake coated chicken at 425°F for 35-40 minutes, flipping halfway.

Nutrition

Keywords: fried chicken, sweet tea brine, crispy chicken, Southern recipe, juicy fried chicken, easy fried chicken, comfort food

Find it online: https://emmayum.com/crispy-sweet-tea-brined-fried-chicken-recipe-easy-juicy-tender-meat/