Sweet Tea Brined Fried Chicken

Sweet tea adds gentle tannin and sweetness to a seasoned brine, helping this fried chicken taste flavorful all the way to the bone without turning dessert-sweet.

Recipe at a Glance

• Prep Time: 25 minutes plus brining
• Cook Time: 30 minutes
• Total Time: About 5 hours including brine
• Servings: 6

Ingredients

• 4 cups strong brewed black tea, cooled
• 1/3 cup granulated sugar
• 45 grams kosher salt
• 8 bone-in, skin-on chicken pieces, about 3 1/2 pounds total
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1/3 cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Neutral frying oil, such as peanut or canola oil

How to Make Sweet Tea Brined Fried Chicken

1. Whisk the cooled tea, sugar and salt until dissolved. Add the chicken, cover and refrigerate for 4 to 8 hours.
2. Remove chicken from the brine and discard the brine. Pat the chicken dry. Pour buttermilk into a bowl. In a second bowl combine flour, cornstarch, paprika, garlic powder, onion powder and black pepper.
3. Heat 1 1/2 to 2 inches of oil in a heavy Dutch oven to 325°F. Keep a thermometer clipped to the pot so the oil stays between about 315°F and 330°F while frying.
4. Dip each chicken piece in buttermilk, then coat thoroughly in the flour mixture. Let coated pieces rest on a rack for 10 minutes.
5. Fry in batches without crowding, turning every few minutes for even browning. Cook until the crust is deep golden and the thickest part of every piece reaches 165°F. Depending on size, smaller pieces may take 10 to 14 minutes and larger pieces 14 to 18 minutes.
6. Drain on a clean wire rack set over a sheet pan. Let rest 5 minutes before serving.

Food safety: Cook poultry to 165°F in the thickest part, measured with a food thermometer.

Recipe Tips

• Cool the tea completely before adding raw chicken.
• A thermometer is essential: oil that is too cool makes greasy chicken, while oil that is too hot darkens the crust before the center is safe.
• Never reuse the raw-chicken brine as a sauce.

Storage and Reheating

Refrigerate within 2 hours and keep up to 3 days. Reheat on a wire rack in a 375°F oven until hot and crisp.

Frequently Asked Questions

Does the chicken taste strongly like tea?

No. The tea is subtle; it mainly adds background flavor while the salt seasons the chicken.

Can I brine overnight?

Keep the brine to about 8 hours for average chicken pieces. Much longer can make the texture too salty or cured.

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