A classic spin on a classic dish.
Ingredients
Oil for frying
3 cups water
3 teabags
1/4 cup sugar
3 lbs fryer chicken pieces
2 cups all purpose flour
1 tbsp garlic salt
3 tbsp lemon pepper seasoning, divided 1 tsp poultry seasoning
1 tsp pepper
1 tsp paprika
2 eggs, beaten
1 cup buttermilk
lemons for garnish (optional)
Preparation:
Bring water to a boil. Stir in sugar. Add teabags and remove from heat. Al- low tea to steep for 5 minutes. Discard teabags and allow tea to cool. Pour into large bowl and add chicken pieces. Allow to marinate in tea 4-6 hours or overnight, stirring and rearranging occasionally to ensure all pieces marinate properly.
Heat oil in fryer to 375o. Combine flour, garlic salt, 2 tbsp lemon pepper, poultry seasoning, pepper, and paprika in shallow dish. In separate dish, combine eggs, buttermilk, and 1 tbsp lemon pepper. Remove chicken piec- es from marinade and roll in soup mixture, then dredge in flour mixture. Place pieces in fryer and cook for 10-15 minutes or until juices run clear and chicken is cooked through. Garnish with lemon slices if desired.
