Sweet Tea Brined Fried Chicken Recipe


  • 2 family-size tea bags
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 1 small sweet onion thinly sliced
  • 1 lemon thinly sliced
  • 4 garlic cloves, peeled and sliced in half
  • 1 TBSP black pepper
  • 2 cups ice cubes
  • 1 cut up whole chicken
  • 2 cups self-rising flour
  • 1 cup self-rising corn meal mix
  • 2 TBSP pepper
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • Vegetable oil


Bring 4 cups of water to a boil in a large saucepan.

Add tea bags, cover and steep 10 minutes; discard tea bags.

Cool about 45 minutes and add ice cubes.

Place liquid in large ziploc bag and add chicken; refrigerate 24 hours.

Before cooking, drain chicken well and discard marinade.

In a large ziploc bag, add the flour, cornmeal mix and spices; mix well.

Add a few pieces of chicken at a time and coat well.

In your large frying pan, pour vegetable oil to a depth of 1 1/2 inches.

Heat oil over medium high heat to 325 degrees. Fry in batches 15-22 minutes turning occasionally. Watch heat and adjust if necessary so as not to burn.

Drain on wire rack and move to serving platter.