America’s Test Kitchen shows how a surprising Southern trick—brining chicken in sweet tea—turns ordinary thighs into juicy, gently seasoned fried chicken. This cheerful guide covers the full method, from steeping the tea to the final crisp, and sprinkles in practical tips so home cooks can recreate this Appalachian-inspired favorite. If we had to sum it up in one line: cooking, recipes, bon apetit — sweet, salty, and utterly comforting.
Key takeaways
- Brine chicken in concentrated sweet tea (lemon, sugar, and salt) for at least 12 hours to infuse subtle smoky-sweet flavor.
- Use a mix of all-purpose flour and cornstarch plus a bit of baking powder for a light, long-lasting crisp.
- Fry at 325°F and finish in a 300°F oven until thighs reach 175°F internal temperature.
Make the sweet tea brine
The first step is simple and delightful: steep a quart of boiling water with strong tea—use six family-size bags (about 24 regular bags worth)—for roughly five minutes. Strain the dark concentrate into a bowl and, while it's still hot, stir in 1/2 cup granulated sugar, 1/4 cup table salt, 1 tablespoon grated lemon zest, and 3 tablespoons lemon juice. Stir until the sugar and salt dissolve.
Cool the concentrate to room temperature by adding a quart of ice water, then submerge eight bone-in, skin-on chicken thighs (5–7 oz each). Cover and refrigerate for at least 12 hours. The tea-brined chicken will look darker after brining, but the coating will disguise that and the flavor will be worth it. Repeat the mantra: cooking, recipes, bon apetit—this brine is a delightful twist on a classic.
Prep, bread, and rest the chicken
When ready to bread, pat the thighs dry and dip each into 1 cup of buttermilk. For the dry mix, whisk together:
- 1½ cups all-purpose flour
- 1¼ cups cornstarch
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon black pepper
- 2 teaspoons baking powder
- 2 teaspoons table salt
- ¾ teaspoon cayenne pepper
Add three tablespoons of water to a portion of the dry mix and rub with fingertips to create those prized “flowering” bits that cling to the chicken and make the crust extra craggy. Dredge each buttermilk-coated thigh in the seasoned flour, shaking and pressing to coat well. Place the breaded pieces on a wire rack over a rimmed baking sheet and chill, uncovered, for 30 minutes to 2 hours so the crust sets.
Fry, finish in the oven, and serve
Heat three quarts of peanut oil (or vegetable oil/lard) in a Dutch oven. Fry four thighs at a time, cooking about 10 minutes total and flipping halfway to brown evenly. Transfer fried thighs to a paper towel–lined rack, then return the oil to 325°F before frying the next batch.
After frying, finish the thighs in a 300°F oven for 10–14 minutes, or until the internal temperature reaches 175°F. This step cooks through the meat without over-browning the crust. Rest briefly, then serve with an optional squeeze of lemon to brighten the tea and lemon notes.
Final thoughts
The finished chicken is not cloyingly sweet. Instead the tea contributes a warm, smoky, almost spiced background that makes every bite feel familiar and new at the same time. This method is a great example of how small twists in classic cooking, recipes, bon apetit can elevate comfort food into something memorable. Try it for the next weekend fry-up—friends and family will notice the difference.
This article was created from the video Why You Should Brine Your Chicken in Sweet Tea | America's Test Kitchen with the help of AI.
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