This recipe is sponsored by Lipton Iced Tea. All opinions shared are my own.
When I was recently invited to re-imagine a family recipe with Lipton iced tea, I knew exactly what I was going to make: My mama’s amazing Southern Fried Chicken.
This chicken is perfectly seasoned, crispy on the outside and tender and juicy on the inside. When I was growing up, we always ate fried chicken and drank lots of sweetened iced tea… I looked forward to it all week long!
Even in my “blonde cookbook” my mama gave me 23 years ago, she made sure to write “Lipton”… and as you can tell we drank our tea SWEET back then! I only use one cup of sugar now. 🙂
Guess what recipe is on the other side of mama’s iced tea? It’s this chicken recipe. Because fried chicken just isn’t complete without tea!
When I fry up a pan of chicken and make Lipton iced tea as an adult, it’s always meaningful. Being around the table with loved ones and spending quality time together is so important in our hectic lives. I’ve changed Mama’s recipe a little but not very much. Every time I eat this chicken it reminds me of Sunday dinners at Mama’s or Grandma’s house. Such wonderful memories!
After your chicken is fried, it’s important NOT to put it on a plate lined with paper towels. Instead, place it on a wire rack that’s on top of a rimmed baking sheet so it will stay crispy.
Here are your simple ingredients: Chicken (obviously), an egg and buttermilk mixture and all-purpose flour with seasonings.
I prefer to use a cast iron skillet when frying chicken… it comes out perfectly every time!
For more inspiration and creative twists for fall meals with Lipton iced tea, be sure to visit Lipton Bright Bites on Food Network.
- 2 cups all purpose flour
- 2 tablespoons Old Bay seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 eggs
- 1 cup buttermilk
- 2-1/2 pounds chicken (I used legs and thighs)
- Vegetable or peanut oil
- 2 family-size Lipton iced tea bags
- Sugar, to taste
- Whisk together flour, Old Bay Seasoning, salt and pepper in a medium bowl or 13x9 baking dish. Set aside.
- In a medium bowl, beat the eggs. Add buttermilk and stir well to combine.
- Fill a cast iron skillet ¾-inch full with oil and heat over medium high heat to 325, using a deep-fry thermometer.
- Dip the chicken (one piece at a time) into the buttermilk and egg mixture, coating evenly. Dredge the chicken in the flour mixture, coating evenly. Shake to remove any excess of the flour mixture.
- Using tongs, carefully place chicken in the heated oil, skin side down. Oil temperature will decrease when chicken is added. Adjust burner temperature to maintain the oil between 300 and 325 degrees F while frying.
- Fry for approximately 6-10 minutes on each side (depending upon size) until deep golden brown and crispy. Internal temperature should be 180 degrees F using an instant-read thermometer.
- Cook in batches and place on a wire rack over a rimmed baking sheet to drain.
- Pour 4 cups boiling water over 2 tea bags in heat-proof pitcher.
- Brew 3-5 minutes; remove tea bags.
- Sweeten to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.