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Sweet Tea Fried Chicken

Provided by AOL Food Editors

  • Saved by 467 people
  • Shared 138 Times

This recipe is part of these featured cookbooks:
Latest Review: "I like "quick and easy". This reci ...more"
  • Prep: 20 mins
  • Cook: 1 hr., 20 mins
  • Ready in: 1 hr., 40 mins
  • Serves:

Ingredients

  • eight to ten tea bags
  • 1 quart water
  • 1 cup sugar
  • 1/2 cup salt
  • 3 lbs chicken pieces
  • 1 quart buttermilk
  • 1 lb lard or shortening
  • 1 stick unsalted butter
  • 1/2 cup thickly-cut uncooked smoked bacon sliced into 1/2 inch pieces
  • 1 cup crushed Stacy's® Tuscan Herb or Stacy's® Parmesan Garlic and Herb Pita Chips
  • 2 tbsp cornstarch
  • 2 ribs celery
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Cooking Instructions

Bring 1 quart water to a boil and turn off the heat. Steep tea bags for 5 minutes and remove. While the tea is still hot stir in sugar and salt until thoroughly and allow to cool.

Place chicken in a plastic or glass dish and cover with the sweet tea brine. Lid or wrap tightly and place in the refrigerator for 8- hours. Rinse off the chicken and dish. Return the chicken to the dish and cover it with buttermilk. Let it rest covered in the refrigerator for another 8- hours. Remove the chicken and drain it on a wire rack.

While the chicken is draining place the lard or shortening butter celery and bacon pieces in a wide heavy stockpot and cook over low heat for 30-45 minutes until the butter stops foaming. Skim throughout as needed. Carefully discard celery remove bacon pieces and set aside for another .

Crush pita chips in a food processor or by running a rolling pin over a zipped plastic baggie.

Thoroughly mix together chips and cornstarch in a bowl and dredge the drained chicken pieces until all surfaces are covered. Lightly pat to set the coating and tap off excess flour.

Raise fat temperature to 360 F and carefully place several chicken pieces in the fat skin-side down taking care not to let them touch. Work in batches if necessary. Allow fat to return to 360 F between batches.

Fry for 8-10 minutes until skin is golden-brown and the meat is thoroughly cooked. Remove from pot drain on a wire rack or a crumpled brown paper bag and serve.

Recipe Notes

Serving size 1/4 chicken

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Recipe Location

This recipe has been added to the following public cookbooks:
breanna's best, Toris' Tasteful Treat's, marions, AOL MEALS, Jasmine's Cookbook

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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
BVirgo2000
02/05/10 05:08 PM

Too Time-Consuming

I like "quick and easy". This recipe takes far too much time to even think about trying. If the person who posted this recipe would like to make it for me and invite me to dinner, I might give a better review. HA.... Sorry.
Royboy3456
01/19/10 02:21 PM

adjusted prep

or you could just fry the chicken with a little flour and veggie oil and eat the same day
Brucelunham
12/18/09 11:40 PM

A Killer Recipe

Where is that barf bag when you need it !
Whitney
11/25/09 02:40 AM

OMG how does it taste?!?

This was a funny read ppl read 7 pgs n still dnt no how it taste i'll ask my mom to make it hopefully she will or i'll just fry some regular chicken n dip it in my tea hahahah nagh i'll just drink some thnks for the prep time ideas too
LA FlynGuy
11/07/09 03:50 PM

Making it this weekend.

I love to cook good food an will give a real review tomorrow when it is done. Wish me luck... I have already made the tea. just waiting for it to cool.

1 - 5 of 62 Reviews | Next

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