Spiced Sweet Tea Brined Chicken Sandwich
Tea-brined chicken with crisp crust and pickles that slap.
Timing note: 90 mins
Spiced Sweet Tea Brined Chicken Sandwich
Tea-brined chicken with crisp crust and pickles that slap.
Timing note: 90 mins
The Key Move
Maintain 360°F oil during frying; the chicken is done when the internal temp reaches 165°F, ensuring a crispy exterior and fully cooked interior.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 12Your prep station before cooking begins
The Protein (0/1)
Brine (0/4)
My chicken coating is falling off in the fryer. It looks patchy.
Ah, that happens when the flour doesn't have a chance to really stick.
My chicken is dark brown outside but still pink inside.
That's a classic sign the oil was a bit too hot. You want to keep it steady between 350 and 360°F. Also, make sure your thighs are pounded to an even thickness. That way, they'll c…
Chef's Notes
Ensure chicken is fully submerged in brine for even flavor and moisture penetration.
Fry chicken in batches to maintain oil temperature for a crispier crust.
Serve with a side of creamy coleslaw or dill pickles to complement the sweet and savory notes.
The Method
BRINE
Submerge chicken in tea brine for 1-4 hours.
DREDGE
Lift from brine. Coat in flour (1 cup) mix. Let sit 5 mins. Coat again.
FRY
Fry at 360°F (180°C) for 6-8 mins.
ASSEMBLE
Bun -> Mayo (30 g) -> Chicken -> Pickles (50 g).
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