Sweet Tea Fried Chicken

For Frying use a high‑oleic sunflower oil or light olive oil (for shallow frying; amount in pan about 2–3 cm deep)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk together 45 g mayonnaise, 100 g yogurt, 60 ml buttermilk, 60 ml distilled white vinegar, 6 g black pepper, 4.5 g dark brown sugar, 9 g (or 6 g) kosher salt, 2.5 g Dijon mustard, 1.5 g garlic powder, 2.5 g Worcestershire sauce, and 0.25 g cayenne until smooth.

Step 2

Cover and refrigerate for at least 1 hour and up to 3 days.

Step 3

In a small saucepan, combine 12 g granulated sugar, 12 g kosher salt, and 480 ml water. Heat over medium, stirring until sugar and salt dissolve and the mixture is steaming but not simmering, about 3 minutes.

Step 4

Remove from heat, add 8 black tea bags, and steep 8 minutes. Remove and squeeze tea bags back into the pan, then discard bags.

Step 5

Stir in 5 g baking soda (mixture may fizz), then add 480 ml cool water and stir. Let the tea brine cool to room temperature.

Step 6

Place the 340 g chicken breast pieces and 220 g chicken thigh pieces into a medium bowl or container. Pour the cooled sweet tea brine over the chicken so it is submerged.

Step 7

Cover and chill for at least 1 hour and up to 12 hours. If marinating longer than 4 hours, let chicken sit at room temperature for 1 hour before dredging.

Step 8

In a shallow dish, whisk together 195 g all‑purpose flour, 70 g cornstarch, 12 g kosher salt, 6 g garlic powder, 3 g black pepper, and 2 g cayenne pepper.

Step 9

In another bowl, pour 240 ml buttermilk and season with 1.5 g kosher salt (pinch), stirring to dissolve.

Step 10

Remove chicken pieces from the brine, letting excess liquid drip back into the bowl; discard the brine.

Step 11

Working with one piece at a time, dip chicken into the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing to adhere. Shake off excess and place coated pieces on a rimmed baking sheet. Let rest 10–15 minutes so the coating hydrates and adheres.

Step 12

Pour enough high‑oleic sunflower or light olive oil into a heavy skillet to reach a depth of 2–3 cm. Fit a thermometer to the side. Heat over medium‑high heat until the oil reaches 160–165 °C.

Step 13

Carefully lower coated chicken pieces into the oil without crowding. Fry, turning every 1–2 minutes and adjusting heat to keep oil between 150–165 °C, until deep golden brown and an instant‑read thermometer inserted into the thickest part of each piece reads 74 °C, about 8–12 minutes depending on size.

Step 14

Transfer chicken to a wire rack set over a clean baking sheet and let drain and rest for 10 minutes. If desired, sprinkle very lightly with a pinch of salt while hot.

Step 15

Arrange chicken on a platter, drizzle with some of the white sauce, and serve with remaining sauce on the side.

Step 16

Serve with 120 g wholegrain or rye bread (optional) and, ideally, a fresh salad or steamed vegetables alongside.