When Lee Brian Schrager shared his recipe for Sweet Tea Fried Chicken we couldn't wait to get a taste! Just one bite of a crispy drumstick and everyone agreed... this chicken sure is flavorful!
What You'll Need:
MARINADE (BRINE)1 quart very strong brewed tea (we used Lipton)1 cup sugar1/2 cup kosher salt1 lemon, zested and quartered1 quart ice water8 chicken legs and thighs (bone-in and skin-on)
COATING4 cups all-purpose flour, divided2 cups masa harina (corn meal flour)2 tablespoons Old Bay seasoning1 tablespoon chili powder1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper4 large eggs1/2 cup buttermilkVegetable oil for frying
What To Do:
In a large saucepan over medium-high heat, combine the tea, sugar, 1/2 cup kosher salt, lemon quarters, and zest. Simmer mixture about 5 minutes, or until salt and sugar dissolve. Remove from heat, add the ice water, allow marinade to cool, then add chicken. Refrigerate overnight or up to 48 hours, then drain chicken and pat dry.
In a large bowl, combine 2 cups of the flour with the masa harina, Old Bay seasoning, chili powder, 1 teaspoon kosher salt, and pepper. In another large bowl, beat eggs with buttermilk. Place remaining flour in third bowl.
Roll chicken in plain flour, then buttermilk mixture, then seasoned flour mixture. Arrange chicken pieces in a single layer on a plate or baking sheet. Set aside at room temperature 30 minutes.
Fill a large pot halfway with oil and heat to 300 degrees F. Working in batches, add chicken and cook 22 to 24 minutes, or until golden and juices run clear. Drain chicken on wire rack and let rest at least 10 minutes. Serve immediately or at room temperature.