Classic Sweet Tea Oven-Fried Chicken Recipe | Katie Lee Biegel
This is the most beloved recipe in our home. My grandmother always oven-fried her chicken this way, and I incorporated sweet tea brining as a tribute to hershe always kept a pitcher of homemade sweet tea in her fridge. You'll be amazed at how this chicken tastes just like it was deep-fried, delivering crispy, golden perfection even if you skip the brining. Level: Easy | Yield: 6 servings | Total: 5 hr 20 min (includes brining time) | Active: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 605
Total Fat: 38 g
Saturated Fat: 13 g
Carbohydrates: 22 g
Dietary Fiber: 2 g
Sugar: 1 g
Protein: 42 g
Cholesterol: 170 mg
Sodium: 1314 mg
Ingredients
- 3 cups sweet tea
- 1/2 cup soy sauce
- 3 cloves garlic, smashed
- 1 onion, halved
- 1 whole chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons (1/4 cup) unsalted butter
- Lemon wedges, for serving, optional
Instructions
- In a large bowl, whisk together the tea and soy sauce. Add the garlic and onion. Add the chicken and cover with plastic wrap. Refrigerate at least 4 hours or up to overnight.
- Preheat the oven to 425 degrees F.
- Remove the chicken from the marinade and use a paper towel to pat dry. Sprinkle each side of the chicken generously with salt.
- In a shallow dish or bowl, add the flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place the butter on a rimmed baking sheet or glass baking dish. Put it into the oven until melted, about 2 minutes.
- Thoroughly coat each piece of chicken in the flour mixture. Place each chicken piece skin-side down in the melted butter. Bake for 30 minutes. Flip and bake until golden brown and crispy and the chicken registers 165 degrees F on a meat thermometer (avoiding bone), another 20 to 30 minutes. Serve with lemon, if desired.
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