Ingredients: |
Ingredients: 1 quart brewed tea, double strength
1 lemon, quartered
1 cup sugar
1/2 cup Kosher salt
1 quart ice water
1 chicken, cut into pieces or 8 thighs and legs
3 cups all-purpose flour (dived use)
2 cups corn flour (corn flour is finely ground cornmeal; you may make your own by running cornmeal through a food processor; you may also substitute fish-fry)
2 tablespoons Old Bay seasoning
1 tablespoon chili powder
Salt and pepper
8 eggs
1 cup buttermilk
Peanut oil
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Directions: |
Directions:1. Combine tea, lemon, sugar and Kosher salt and simmer for 5 minutes or until salt and sugar are completely dissolved. Pour in ice water and cool brine completely. Submerge chicken pieces in brine for 48 hours, refrigerated. If you don't have 48 hours, then 24 hours, if you don't have 24 hours, then 12 hours.
2. Remove chicken pieces to a wire rack and allow chicken to drain.
3. Combine 2 cups flour, corn flour, Old Bay, chili powder, salt and pepper in a large bowl. In a separate medium bowl, place 1 cup flour, and in a third bowl, beat the 8 eggs and buttermilk into a mixture
4. Line up the three bowls, with the seasoned flour/corn flour mixture first, then the egg/buttermilk mixture, followed by the 1 cup flour. Coat the chicken pieces in the seasoned flour mixture first, then the egg mixture and then the flour, covering each piece well.
5. Place the breaded chicken pieces in the refrigerator for 1/2 hour, before frying. This helps set the crust.
6. Pour the oil into a heavy pot to a depth of about 3 inches. Heat oil to 300º F.
7. Place the chicken pieces in the oil, skin side first, a few pieces at a time, without crowding them, turning occasionally. Chicken is done when an internal thermometer reaches 170º F. for dark meat, and 160º F. for white meat. Chicken also may be finished in the oven, making sure that the meat reaches the temperatures noted above. Drain the fried chicken on a rack.
8. If desired, chicken may be kept in refrigerator for up to 24 hours. |
This recipe for Sweet Tea Southern Fried Chicken is from