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Crispy Sweet Tea Brined Fried Chicken

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A Southern comfort classic featuring bone-in, skin-on chicken pieces brined overnight in sweet tea for tender, juicy meat with a crispy, flavorful crust.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 4 cups brewed black sweet tea
  • 1/3 cup sugar
  • 1/4 cup kosher salt
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika (smoked optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Peanut oil (or vegetable oil with high smoke point) for frying

Instructions

  1. Prepare the sweet tea brine: Brew 4 cups black tea, stir in 1/3 cup sugar while hot until dissolved, let cool completely, then add 1/4 cup kosher salt until dissolved. Pour into a large container.
  2. Brine the chicken: Submerge chicken pieces in the cooled sweet tea brine, cover and refrigerate for 8 to 12 hours.
  3. Prepare the buttermilk soak: Remove chicken from brine, rinse lightly, and soak in 1 cup buttermilk for 1 hour at room temperature.
  4. Mix the coating: Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a large bowl.
  5. Heat oil: Pour 2 to 3 inches of peanut oil into a deep skillet or Dutch oven and heat to 350°F (175°C).
  6. Coat the chicken: Remove chicken from buttermilk, let excess drip off, dredge in flour mixture pressing gently, and rest on a wire rack for 10 minutes.
  7. Fry in batches: Fry chicken pieces in hot oil for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  8. Drain and rest: Remove chicken with tongs, place on wire rack over baking sheet to drain excess oil, and rest for 5 minutes before serving.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy or burnt crust. Let coated chicken rest before frying to help crust adhere. Fry in small batches to prevent temperature drop. Rest chicken after frying to lock in juices. For gluten-free option, substitute flour with rice flour and cornstarch blend. Oven-fried version available at 425°F for 35-40 minutes.

Nutrition

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

Find it online: https://zoeplate.com/crispy-sweet-tea-brined-fried-chicken-recipe-easy-southern-comfort-classic/