Southern-Style Sweet Tea-Brined Fried Chicken

Two classics in one.

April 07, 2017

Ingredients

  • 4 (6-ounce) boneless chicken breasts
  • 1¾ cups vegetable or canola oil
  • 2 cups chicken stock
  • 1 cup sweet tea
  • 1 cup unsweet tea
  • 1 Vidalia onion, or yellow onion, cut into semi circles
For the brine
  • 1 quart sweet tea
  • 1 quart unsweet tea
  • 1 whole lemon, halved
  • 4 bay leaves, rubbed
  • 2 teaspoons whole peppercorns
  • 2 tablespoons salt
  • Pinch dried thyme, or one fresh stem
For the Egg Wash
  • 2 large eggs
  • 2 tablespoons milk
  • 1½ teaspoons Worcestershire sauce
  • 1 tablespoon black pepper
  • 2 teaspoons kosher salt
  • A few dashes Crystal hot sauce
For the Dry Rub
  • 2 pounds all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1½ teaspoons parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 teaspoons kosher salt
For the Sweet Onion Gravy
  • 2 cups flour

Preparation

Place whole, thawed, boneless chicken breasts into brine. Store in refrigerator overnight, or for a minimum of one hour. Remove chicken from the container, taking out all seasoning pieces, and pat dry with paper towel or clean kitchen towel. Place the chicken in egg wash, then into flour.

Deep fry in oil at 350°F for 5 to 7 minutes until golden brown, or until the internal temperature of the chicken reaches 165°F for 15 seconds. Set aside.

Season to taste with garlic and onion powders, black pepper, and kosher salt. Add oil to 2-quart sauce pan, heat on medium-high, incorporate flour with whisk. Continue to stir until homogenous. Into the blonde roux, pour the chicken stock and the tea. Whisk until smooth, thinning with water as needed. Gravy should coat the back of a spoon. Once smooth, add onions to gravy. Cook until onions are tender, reducing the gravy. Plate the chicken and top with gravy…BOOM!!!

Denny Trantham's recipe courtesy of Appalachian Appetite by Susi Gott Séguret, published by Hatherleigh Press.

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Ingredients

  • 4 (6-ounce) boneless chicken breasts
  • 1¾ cups vegetable or canola oil
  • 2 cups chicken stock
  • 1 cup sweet tea
  • 1 cup unsweet tea
  • 1 Vidalia onion, or yellow onion, cut into semi circles
For the brine
  • 1 quart sweet tea
  • 1 quart unsweet tea
  • 1 whole lemon, halved
  • 4 bay leaves, rubbed
  • 2 teaspoons whole peppercorns
  • 2 tablespoons salt
  • Pinch dried thyme, or one fresh stem
For the Egg Wash
  • 2 large eggs
  • 2 tablespoons milk
  • 1½ teaspoons Worcestershire sauce
  • 1 tablespoon black pepper
  • 2 teaspoons kosher salt
  • A few dashes Crystal hot sauce
For the Dry Rub
  • 2 pounds all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1½ teaspoons parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 teaspoons kosher salt
For the Sweet Onion Gravy
  • 2 cups flour
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