Try this delectable take on the classic dish from Brooklyn, N.Y.'s popular Sweet Chick restaurant, (and for a true Southern twist, add your favorite waffles).
Sweet Tea Fried ChickenMakes: 4 servings
½ cup sweet tea
6 tbsp. salt
2 tbsp. freshly ground pepper
1 ½ tsp. each garlic powder, dried oregano and dried thyme
3 ½ to 4 lbs. chicken pieces
2 cups all-purpose flour
2 tbsp. cornstarch
1 ½ tsp. each paprika, salt and dried thyme
¾ tsp. freshly ground pepper
2 cups buttermilk
1.Whisk together 8 cups water, sweet tea, salt, 2 tbsp. pepper and 1 ½ tsp. each garlic powder, oregano and thyme in a large bowl until salt dissolves. Add chicken; cover and chill 12 to 24 hours.
2. Combine flour, cornstarch, 1 ½ tsp. each paprika, salt and thyme and ¾ tsp. pepper in a large shallow bowl. Place buttermilk in a bowl. Drain chicken; pat dry. Dredge chicken in flour mixture, and shake off excess. Dip chicken in buttermilk; dip again in flour mixture.
3. Heat oil to 325º. Fry chicken, in batches, 15 to 20 minutes or until golden and chicken is done. Drain on paper towels.