There is nothing more Southern than sweet tea, fried chicken and bourbon right?
Well I guess grits but that might be too much of a good thing right? Also let’s add watching an SEC football game while eating this Sweet Tea Fried Chicken.
So you can imagine that in 63 days I will be eating this meal with a tall glass of sweet tea. Not that I’m excited about it or anything. But I am so excited to be partnering again with Southern Breeze Sweet Tea to tell you more about their product.
Today I have finally brought you some fried chicken. Now this isn’t your grandma’s fried chicken. It’s not done in the cast iron skillet or shaken in a brown bag. But it is brined with some Southern Breeze Sweet Tea and fried to golden perfection in my deep fryer. So go ahead put on your stretchy pants and enjoy some with me!
And if you need another reason to try out their tea it comes in original, decaf, peach, raspberry and half & half. The tea I used is pre-sweetened which makes the process of using it for food or as a beverage quite easy. Just brew, steep, chill and serve. And voila the perfect sweet tea!
And while you are enjoying a few pieces of this fried chicken hop on over to Southern Breeze Sweet Tea to enter their new giveaway for a Kitchen makeover this year. Hurry because it’s only going to 1 lucky winner. (GIVEAWAY NOW CLOSED).
Sweet Tea Fried Chicken with Bourbon Syrup Glaze
- 8-10 pieces of chicken
- 2 quarts of Southern Breeze Sweet Tea
- Juice of 1 lemon
- 1 quart of buttermilk
- 1 tablespoon hot sauce
- 2 cups all purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons sweet paprika
- 2 teaspoons salt
Bourbon Maple Syrup
- 2 tablespoons butter
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- Put all of the chicken pieces in a large bowl. Pour sweet tea and juice of 1 lemon on top. Let the chicken soak for 2 hours.
- In another large bowl whisk together buttermilk and hot sauce and set aside. In another large bowl mix together flour, garlic powder, paprika, and salt.
- Prepare the fryer (or a cast iron skillet with vegetable oil) to 325 degrees.
- Drain the chicken and pat dry. Dust the chicken in the flour and shake off. Then dip each piece in buttermilk then back in flour to coat. Place all on a plate and let it sit for 15 minutes.
- Fry the chicken in batches for 15-20 minutes depending on the size of the piece.
- While chicken is frying, make the syrup. Melt the butter in a small saucepan over medium heat. Add in the maple syrup and stir. Then slowly whisk in bourbon.
- Once all the chicken is done remove to baking sheet with wire rack. Top with bourbon maple syrup.
This is a sponsored post written by me on behalf of Southern Breeze Sweet Tea ! All opinions and text are 100% mine. Thanks so much for supporting the brands that support Hall Nesting!