Subj : Chicken - 10
To   : All
From : Dave Drum
Date : Fri Jun 17 2022 16:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Tea Fried Chicken
 Categories: Poultry, Citrus, Breads, Chilies, Dairy
      Yield: 4 servings
 
      8    Chicken legs and thighs

MMMMM----------------------MARINADE (BRINE---------------------------
      1 qt Very strong brewed tea
      1 c  Sugar
    1/2 c  Kosher salt
      2 lg Lemons, quartered
           Zest of 1 lemon
      1 qt Ice water

MMMMM--------------------------COATING-------------------------------
      4 c  A-P flour, divided
      2 c  Masa harina
      2 tb Old Bay seasoning
      1 tb Chilli spice mix
      1 ts Kosher salt
    1/4 ts Fresh ground black pepper
      4 lg Eggs
    1/2 c  Buttermilk
           Oil; for frying
 
  In a large saucepan over medium-high heat, combine the
  tea, sugar, 1/2 cup kosher salt, lemon quarters, and
  zest. Simmer mixture about 5 minutes, or until salt and
  sugar dissolve. Remove from heat, add the ice water,
  allow marinade to cool, then add chicken. Refrigerate
  overnight or up to 48 hours, then drain chicken and pat
  dry.
  
  In a large bowl, combine 2 cups of the flour with the
  masa harina, Old Bay seasoning, chili powder, 1 teaspoon
  kosher salt, and pepper. In another large bowl, beat
  eggs with buttermilk. Place remaining flour in third
  bowl.
  
  Roll chicken in plain flour, then buttermilk mixture,
  then seasoned flour mixture. Arrange chicken pieces in a
  single layer on a plate or baking sheet. Set aside at
  room temperature 30 minutes.
  
  Fill a large pot halfway with oil and heat to 300
  degrees F. Working in batches, add chicken and cook 22
  to 24 minutes, or until golden and juices run clear.
  Drain chicken on wire rack and let rest at least 10
  minutes. Serve immediately or at room temperature.
  
  RECIPE FROM: https://www.mrfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oh, quit your whining.  You've got another leg...
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