Sweet Tea and Lemon Brined Fried Chicken

Recipe by Melanie B.
READY IN: 48hrs 10mins




  • Mix tea, salt, thyme, lemons, and garlic together in a large re-sealable plastic bag. Add Chicken and seal. Place bag into a container in the fridge to protect from spoilage. You can also place in a big cooler filled with ice - this is what I do to brine my turkeys.
  • Allow the chicken to marinate in the brine mixture for 24-48 hours, no longer than 48 hours.
  • Remove chicken and discard the bag and the brining mixture.
  • Whisk together buttermilk, egg, and honey. Season with a pinch of salt and pepper. Place in a shallow bowl -- I often like to use a pie plate, because I have several and barely ever use them :).
  • Mix together flour, panko bread crumbs, chili powder, baking powder, and the additional salt and pepper in a second shallow bowl.
  • Using one hand for wet and another hand for dry, dip each piece of chicken in the wet mixture on both sides. Then coat each side of the chicken piece in the dry mixture. Coat well and shake off any excess. Repeat this process for each piece of chicken.
  • I then like to repeat the process for what I call a "DOUBLE DIP". You may need to add an additional wet and dry recipe to the bowls. All you do is re-dip each piece of chicken in the wet and dry mixtures to add an extra kiss of love and tenderness to that chicken crust :).
  • Deep fry chicken in Vegetable Oil (or shortening if you prefer) until golden brown and chicken is the desired doneness (or about 165 to 175 degrees internally). This should take about 9-10 minutes at 350 degrees.
  • If you don't want to break out the fryer or stink up your kitchen, you can also bake the chicken on a pan sprayed with non-stick spray. I have not tried this yet, but I am sure it will work with the appropriate patience.
  • When I made this chicken recipe, I served with a Seafood boil and a selection of hot sauces, bbq sauces, honey, butter, etc. Serve how you wish and enjoy!