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Sweet Chick Fried Chicken

Sweet Chick, New York City - July 28th, 2014

Marinade:

  • 8 cups water
  • 1/2 cup sweet tea
  • 6 Tbsps. salt
  • 2 Tbsps. black pepper, freshly ground
  • 1 1/2 tsps. garlic powder
  • 1 1/2 tsps. dried oregano
  • 1 1/2 tsps. dried thyme
  • 3 1/2 to 4 lbs. chicken pieces

Whisk together water, sweet tea, spices, and herbs in large bowl until dissolved; add chicken; cover; chill 12 to 24 hours in refrigerator.

Assembly:

  • 2 cups all-purpose flour
  • 2 Tbsps. cornstarch
  • 1 1/2 tsps. paprika
  • 1 1/2 tsps. salt
  • 1 1/2 tsps. dried thyme
  • 3/4 tsp. black pepper, freshly ground
  • 2 cups buttermilk
  • vegetable oil (for frying)

Combine flour, cornstarch, and spices in large shallow bowl; place buttermilk in another shallow bowl; drain reserved chicken from marinade; pat dry; dredge chicken in flour mixture; shake off excess; dip chicken in buttermilk; dredge again in flour mixture; shake off excess; heat oil to 325˚F in large sauté pan; fry chicken in batches, 15 to 20 minutes or until golden and chicken is cooked through; drain on paper towels; serve immediately.