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Sweet Tea Fried Chicken

Sweet Tea Fried Chicken

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  • 5 cups Water
  • 5-6 Teabags
  • 3/4 cup White sugar
  • 1/3 cup Fresh lemon juice
  • 8-10 Chicken pieces
  • 3 Large eggs
  • 2 1/2 cups All-purpose flour
  • 3 tbsp + 2 tsp Seasoned salt
  • 3 tbsp Cornstarch
  • 2 tsp Paprika
  • 1/2 tsp Cayenne pepper
  • 2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 tbsp Onion powder


  1. Boil water then remove from heat and add tea bags. Let steep for 20-30 minutes and remove the bags. Stir in the sugar and lemon juice and let come to room temperature.
  2. Place tea in a bowl and add chicken pieces, making sure they’re under the tea. Marinate in the refrigerator for 24-48.
  3. Once ready to cook, whisk eggs in a large bowl and set aside.
  4. Combine flour, seasoned salt, cornstarch, paprika, cayenne pepper, black pepper, garlic powder and onion powder in a large bowl.
  5. Dip a piece of chicken into the eg, coating all sides, then dip it into the seasoned flour, thoroughly coating each piece. Then place it on a baking sheet. Repeat with the remaining pieces.
  6. Let the chicken rest for 10-15 minutes.
  7. Heat 1-1/2 inches of oil in a cast iron skillet or heavy bottom skillet over medium-high heat.
  8. Preheat oven to 275F. Put a parchment paper-lined baking sheet in the oven.
  9. Once hot, add enough chicken pieces to the oil as fits in your pan without overcrowding. Start with the dark meat pieces. Flip after the bottom starts to brown.
  10. Once both sides are slightly browned, put the lid on the pan for a few minutes to cook the inside of the chicken thoroughly.
  11. Remove the lid and continue to fry, flipping occasionally, until they are golden brown all over. Move to a paper-towel lined plate or rack to dry for a minute. Then move to the baking sheet in the oven to keep warm.
  12. Repeat the process with the remaining chicken pieces.
  13. Serve immediately.


Recipe adapted from