Sweet Tea-brined Fried Chicken

Sweet Tea-brined Fried Chicken | 6 Comments
From Sweet Tea-brined Fried Chicken, Aired on Mon 8/10
Chef Jeff Henderson,
Instructions

For the Sweet Tea-brined Fried Chicken

Recipe provided by Café Climb

4-6oz Boneless Chicken Breasts

Ingredients

The Brine:

·      1 quart of sweet tea

·      1 quart of unsweet tea

·      1 whole lemon, halved

·      4 bay leaves, rubbed

·      2 teaspoons of whole peppercorns

·      2 tablespoons of Salt

Method

-      Pinch of dried Thyme, or one fresh stem

-      Place whole, thawed, boneless chicken breasts into brine

-      Store in refrigerator overnight, or at a minimum of one hour

-      Remove chicken from the container, removing all seasoning pieces, and pat dry with paper towel or clean kitchen towel

-      Place the chicken in egg wash, then into flour

For the Egg wash:

·      1 dozen large eggs (cracked), or 1 quart of liquid eggs

·      2 cups of Milk

·      1 ½ teaspoons of Worchestershire sauce

·      1 tablespoon of black pepper

·      2 teaspoon kosher salt

·      A few dashes of Crystal’s hot sauce

For the dry:

·      2 pounds of all-purpose flour

·      1 tablespoon of garlic powder

·      1 tablespoon of onion powder

·      1 ½ teaspoons of parsley flakes

·      1 teaspoon cayenne pepper

·      1 tablespoon black pepper

·      2 teaspoon kosher salt

Method

-      Deep fry in oil at 350 degrees for 5 to 7 minutes

-      Until golden brown, or until the internal temperature of the chicken reaches 165 F for 15 seconds

-      Set aside

For the Sweet Onion Gravy:

·      2 cups flour

·      1 ¾ cups vegetable or canola oil

·      2 cups chicken stock

·      1 cup sweet tea

·      1 cup unsweet tea

Method

-      1 Vidalia onion, or yellow onion, cut into semi circles

-      Season to taste with Garlic and onion powders, black pepper and kosher salt

-      Add oil to 2 quart sauce pan, heat on med-high, incorporate flour with whisk Continue to stir until incorporated

-      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 Sweet Tea-brined Fried chicken and top with gravy

-      Pair with mashed potatoes and green beans for a Café Climb favorite

Ingredients
  • 4-6oz Boneless Chicken Breasts
  • 1 quart of sweet tea
  • 1 quart of unsweet tea
  • 1 whole lemon, halved
  • 4 bay leaves, rubbed
  • 2 teaspoons of whole peppercorns
  • 2 tablespoons of Salt
  • 1 dozen large eggs (cracked), or 1 quart of liquid eggs
  • 2 cups of Milk
  • 1 ½ teaspoons of Worchestershire sauce
  • 1 tablespoon of black pepper
  • 2 teaspoon kosher salt
  • A few dashes of Crystal’s hot sauce
  • 2 pounds of all-purpose flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 ½ teaspoons of parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 2 teaspoon kosher salt
  • 2 cups flour
  • 1 ¾ cups vegetable or canola oil
  • 2 cups chicken stock
  • 1 cup sweet tea
  • 1 cup unsweet tea

Comments

i dont like chicken breast so can I use this on other parts of the chiken? has anyone tied ?

I dont like chicken breast so can I use thiis on other parts of chioken? any one tried ???

why do you use so many eggs and so much mik, floour, etc? It seems like there is so much excess in the ingredients.

seems like the recipe would be for a day's business at the café. I would just use the same proportions to make a smaller amount.

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