Azalea Magazine Summerville The Lowcountry SC

Modern Living in the Old South

Modern Living in the Old South

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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.

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