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Yep, you read that right: sweet-tea chicken. Tender chicken brined and marinated in a solution of brown-sugar-sweetened tea. Can you think of anything more southern?
Here is what I am thinking: Let's beat the crap out of the Rutgers Scarlet Knights, now that seven of those players who whipped us in Fayetteville have been drafted by the NFL. Seven!
To celebrate our New Jersey revenge in advance, I'm fryin' some chicken. And, I'm sending a shout-out to all the Arkansas fans who are actually making the long journey to see the game in New Jersey. Spotlight on one of my favorite couples, Kelley Bass and Ashli Ahrens, who will, no doubt, be leading most of the cheers in the Arkansas section. Go Hogs!
Wish I could take credit for the sweet-tea idea, but I picked it up off a Twitter post from www.myrecipes.com, and there's not much to say about it, except that it's incredible. The tannin in the tea help tenderize the chicken, and especially the fried skin on the bird takes on an incredible sweet-and-salty flavor you've probably never experienced before. The dark-meat pieces will taste the best, since the marinade will soak all the way into the meat.
Pairing the chicken with this easy sesame-orange slaw makes it perfection. I suggest finishing it off with some homemade lemonade, and say goodbye to summer weather with style.
Warning: You will need to brine the chicken overnight in the solution and let it sit for up to a day. So, plan to do this the Friday before game day.
First and Ten: Sweet-Tea Fried Chicken
- 2 family-size tea bags
- 1/2 cup firmly packaged light brown sugar
- 1/4 cup kosher salt
- 1 small sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 4 garlic cloves, halved
- 1 tablespoon cracked black pepper
- 2 cups ice cubes
- 1 whole cut-up chicken
- 2 cups self-rising flour
- 1 cup self-rising white cornmeal mix
- 2 tablespoons freshly ground black pepper
- 2 teaspoons table salt
- 1 teaspoon ground red pepper
- Vegetable oil
For instructions on how to make the chicken and slaw, hop on over to my blog, and Go Hogs!