Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South

Close this search box.




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)


Bring water to a boil. Stir in sugar. Add teabags and remove from heat. Allow 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 pieces 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.

Share this Story
What's New

Ever Edisto

Nestled within the captivating expanse of the Lowcountry, Edisto Island stands as a timeless sanctuary