|Date Night: Sweet Tea Brined-Fried Chicken with Classic Mac n' Cheese & Garlic Haricot Vert|
|Up Close & Personal of the Awesome Sweet Tea Chicken|
For the Sweet Tea Brine:
1Q Cold Water
2 Gallon-Sized Tea Bags
1 Lemon, Quartered
1/3C Sea Salt
2lb Chicken Wings & Chicken Drumsticks
For the Fried Chicken:
Sweet Tea Brined Chicken
1C AP Flour
Paprika, Onion Powder, Garlic Powder, & Pepper
Salt & Pepper, To Taste
1t Hot Sauce
Peanut Oil, For Frying
Directions:1. For the Brine: Bring the cold water to a hard boil and remove from the heat. Add the tea bag and steep for 5 minutes. Remove the tea bags and add the sugar, stir until dissolved. Add the lemon quarters and salt, and stir. Put in a nonreactive bowl and refrigerate to chill for 8-12 hours. Make sure the brine is completely cold before adding the chicken. Put the wings and drumsticks into a Ziploc bag and pour in the brine over the chicken. Let it refrigerate for 4-8 hours. Once brined, drain & dry the chicken and set aside.
2. Frying the Chicken: In a deep fryer, heat the canola oil to 350 degrees. Next, you have to set up a battering station. I use 2 pie tins for all of my stations. For the first station, mix together the flour, cornstarch, pepper, and garlic salt. For the second station, whisk together the buttermilk, hot sauce, and the egg. Dredge the brined chicken into the flour mixture, then into the egg wash, then back into the flour. Preheat the oven to 200 degrees. Carefully add the chicken to the hot oil and fry until golden and fully cooked, about 10-12 minutes depending on your fryer. Transfer to a baking sheet and keep warm in the oven until ready to serve.
3. Serve with the mac n’ cheese and green beans. It’s also great served with a drizzle of honey and hot sauce.