Celebrate National Fried Chicken Day with a zesty twist! This Lemon Tea Fried Chicken is brined overnight in a flavorful mixture of tea, lemon, and aromatic herbs, then deep-fried to crispy perfection. Our Lemon Tea Fried Chicken is the zest decision you’ll make all day!
Equipment:
- MEATER 2 Plus
- MEATER Board
- MEATER Mitts
- Large pot (use to make brine)
- Stove/induction stovetop
- 2 large mixing bowls (1 for marinade, 1 for dredging/batter)
- Resting rack
- Deep fryer or deep skillet (for frying)
- Tongs
Time:
- Prep Time: 24 hours
- Cook Time: 2 hours
- Total Time: 26 hours
- Difficulty Level: Easy
Temperature:
- Doneness: 165°F (74°C)
- Oil Temperature: 350°F (177°C)
- Cook Method: Deep Fryer or Deep Skillet for Oil
Ingredients:
Brine for Chicken
- 1 whole chicken cut up, 8 pieces
- 1 gallon cold water
- 1 cup kosher salt
- 8 black tea bags
- 3 lemons – 2 juiced, 1 sliced
- 1 cup white sugar
- 8 bay leaves
- 4 garlic, smashed
- 2 tablespoons black peppercorns
- 3 large rosemary sprigs
- 1 small bunch of thyme
Flour Mixture
- 3 cups all-purpose flour
- 3 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper
Buttermilk Batter
- 2 cups buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 3 tablespoons of hot sauce
- Peanut or vegetable oil, for frying
- Rosemary and thyme sprigs, for garnish
Instructions:
- Let’s get started on the brine! First, combine the water with 1 cup of salt and 1 cup of sugar, tea bags, bay leaves, garlic, rosemary, and thyme in a very large pot. Add the lemon juice, lemon slices, and bring to a simmer over moderate heat, stirring until the salt and sugar are dissolved. Let the brine cool completely. Pro-tip: you can stir in ice to cool faster!
- Next, break down a whole chicken and clean it thoroughly.
- Now, add the chicken pieces to the brine, making sure they’re completely submerged. Refrigerate overnight for maximum flavor!
- The next day, remove the chicken pieces from the brine and drain each piece. Once drained, pat the chicken dry. Make sure to scrape off any herbs from the brine that are stuck to the skin.
- In a large bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne, and a pinch of salt.
- In another large, shallow bowl, combine the buttermilk, hot sauce, and spices (garlic powder, smoked paprika, onion powder, cayenne pepper).
- Working in batches, dip the chicken in the buttermilk, then dredge in the flour mixture, and repeat pressing so it sticks on all sides of the chicken.
- Next, carefully insert the MEATER 2 Plus probe into the thickest part of the chicken and set your target temperature to 165°F (74°C) in the MEATER app.
- Transfer the chicken to a baking sheet with a rack while you prepare your oil for frying.
- Now, in a large, deep skillet or deep fryer, heat vegetable oil to 350°F (177°C). Fry 4 pieces of chicken at a time, turning once, until golden perfection, and crunchy with an internal temperature of 165°F (74°C). The MEATER app will notify you once your probed piece of chicken is ready to be removed from the oil. Transfer the chicken to a wire rack to drain and keep warm while frying the remaining pieces.
- Finally, transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot. Yum!