Good Life, Good Food: Sweet Tea Southern Fried Chicken

Chef Bud joins the Daybreak crews with some infused sweet tea fried chicken.

Sweet Tea Southern Fried Chicken



4 C water

2 C sweet tea

1 tsp kosher salt

1 tsp McCormick coarse black pepper

1 tsp McCormick garlic salt

1 Tblspn McCormick basil

1 tsp McCormick thyme

6 ea chicken quarters, or 8 pieces of cut chicken

6 C all purpose flour

2 Tblspn cornstarch

1 Tblspn kosher salt

1 Tblspn McCormick coarse black pepper

1 Tblspn McCormick smoked paprika

1 Tblspn McCormick basil

1 Quart buttermilk

Canola oil


Clean chicken and set aside.

Combine all the brine ingredients mixing well to consolidate. It works best to place all your chicken pieces in a zip lock bag and pour the brine over the chicken. Place the bag in a bowl and place in the refrigerator for up to 12 hours not less than 6. This brine will add a lot of flavor and make the chicken very moist.

Mix together all the dry ingredients with the flour, and set up a breading station with the flour mixture and the butter milk. In a cast iron skillet (if possible) fill 2/3 full with the canola oil, and over a medium high heat, heat the oil.

Remove your chicken from the brine, and pat dry with a paper towel. Begin by dipping the chicken pieces into the flour, covering completely in flour, then into the buttermilk and back into the flour again coating well.

With hot oil in the skillet, place breaded chicken into the skillet. Cooking for about 7 minutes a side, over medium high heat and covered. Remove the lid for 5 minutes after cooking on both sides to create color.

This will be a summertime favorite, the sweet tea leaves the chicken so moist and full of a sweet flavor that compliments the basil. Fried to a gold brown, perfect for any get together or supper on a summerâ??s night with your family! Enjoy!