Sweet Tea Oven-Fried Chicken

You can never have too many Southern recipes, so give Sweet Tean Oven-Fried Chicken a try. This beverage has 1019 calories, 46g of protein, and 57g of fat per serving. This recipe serves 2. For $5.74 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 5555 people have made this recipe and would make it again. If you have skin-on chicken drumsticks, buttermilk, tea, and a few other ingredients on hand, you can make it. It is brought to you by Dessert for Two. From preparation to the plate, this recipe takes around 48 hours and 40 minutes. Overall, this recipe earns an amazing spoonacular score of 92%. If you like this recipe, you might also like recipes such as Sweet Tean Oven-Fried Chicken Sliders with Jalapeno Cheddar Corn Slaw + Crispy Onions, Sweet Tea-Brined Fried Chicken, and Sweet 'n' Hot Oven-Fried Chicken.

Servings: 2

Preparation duration: 2880 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 teaspoon black pepper

1 bone-in, skin-on chicken breast, chopped in half through the bone

4 tablespoons butter

1 cup buttermilk (use the real stuff)

1½ cups all-purpose flour

2 tablespoons oil (peanut, canola, or vegetable)

1 teaspoon salt

2-3 skin-on chicken drumsticks

½ cup sweet tea concentrate

Equipment:

whisk

bowl

frying pan

oven

Cooking instruction summary:

In a medium bowl, add the chicken pieces. In a small glass, whisk together the buttermilk, sweet tea concentrate and 1 tablespoon of salt. Stir well to dissolve the salt. Pour this mixture over the chicken, cover, and marinate 48 hours.When ready to cook, preheat the oven to 425.When the oven is at 425, place the cast iron skillet on the center rack and let it heat for 10 minutes. Add the butter and oil. It should melt almost immediately and begin to sizzle. Place the pan back in the oven while you do the next step.Next, bread your chicken. Remove the pieces from the marinade, but reserve the marinade. Add the wet pieces of chicken to the flour mixture and use your hands to toss to coat each with flour. Then, repeat the process: back in the buttermilk-sweet tea marinade again and then flour to coat. You just double-battered your chicken.Next, carefully arrange the chicken pieces in the pan with the sizzling oil and butter. The chicken should immediately start sizzling and cooking. Return the pan to the oven and bake for 20 minutes.Flip the chicken, then bake for another 14-18 minutes. Test the chicken with a thermometer--it should read 165 in the thickest part of the meat and the juices should run clear.Immediately remove the chicken from the skillet and let cool for 10-15 minutes. Serve warm.

 

Step by step:


1. In a medium bowl, add the chicken pieces. In a small glass, whisk together the buttermilk, sweet tea concentrate and 1 tablespoon of salt. Stir well to dissolve the salt.

2. Pour this mixture over the chicken, cover, and marinate 48 hours.When ready to cook, preheat the oven to 425.When the oven is at 425, place the cast iron skillet on the center rack and let it heat for 10 minutes.

3. Add the butter and oil. It should melt almost immediately and begin to sizzle.

4. Place the pan back in the oven while you do the next step.Next, bread your chicken.

5. Remove the pieces from the marinade, but reserve the marinade.

6. Add the wet pieces of chicken to the flour mixture and use your hands to toss to coat each with flour. Then, repeat the process: back in the buttermilk-sweet tea marinade again and then flour to coat. You just double-battered your chicken.Next, carefully arrange the chicken pieces in the pan with the sizzling oil and butter. The chicken should immediately start sizzling and cooking. Return the pan to the oven and bake for 20 minutes.Flip the chicken, then bake for another 14-18 minutes. Test the chicken with a thermometer--it should read 165 in the thickest part of the meat and the juices should run clear.Immediately remove the chicken from the skillet and let cool for 10-15 minutes.

7. Serve warm.


Nutrition Information:

Quickview
1019k Calories
46g Protein
57g Total Fat
78g Carbs
24% Health Score
Limit These
Calories
1019k
51%

Fat
57g
88%

  Saturated Fat
22g
138%

Carbohydrates
78g
26%

  Sugar
6g
7%

Cholesterol
200mg
67%

Sodium
1628mg
71%

Caffeine
11mg
4%

Get Enough Of These
Protein
46g
92%

Selenium
66µg
95%

Vitamin B3
18mg
91%

Vitamin B1
0.91mg
61%

Vitamin B2
0.89mg
52%

Phosphorus
495mg
50%

Folate
187µg
47%

Manganese
0.93mg
47%

Vitamin B6
0.82mg
41%

Iron
5mg
31%

Vitamin B5
2mg
24%

Vitamin E
3mg
24%

Zinc
3mg
22%

Vitamin B12
1µg
22%

Vitamin A
1013IU
20%

Potassium
672mg
19%

Magnesium
74mg
19%

Calcium
181mg
18%

Vitamin D
2µg
16%

Vitamin K
16µg
15%

Copper
0.27mg
13%

Fiber
2g
11%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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