Sweet Tea-Brined Fried Chicken

Name: Sweet Tea-Brined Fried Chicken
Prep time: 2 h
Total time: 15 h
Yield: 8 - 10 serving(s)
Ingredients: 8 black tea bags; 1/2 c. sugar; 1/4 c. kosher salt, plus more for flour mixture; 5 to 6 lb. bone-in chicken parts; 3 c. whole-milk buttermilk; 1 1/2 tbsp. hot sauce; 3 c. all-purpose flour; 1 c. cornstarch; 1 tbsp. paprika; 2 tsp. garlic powder; Freshly ground black pepper; 1 (48-ounce) bottle canola oil; Flaky sea salt

Super tender with a hint of sweetness—this picnic-ready chicken is a standout main.

By Lyda Jones BurnettePublished: May 5, 2026

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Fried chicken served in a basket with sides.

Becky Luigart-Stayner for Country Living

Yields:

8 - 10 serving(s)

Prep Time:

2 hrs

Total Time:

15 hrs

This recipe comes to use from Tricia Wallwork, the CEO of Milo’s Tea Company. It’s no surprise Tricia knows a thing or two about Southern staples—and as it turns out, the region’s most beloved beverage can multitask. Says Tricia, “Sweet tea is a natural brine—the tea tannins tenderize the meat, and the sugar enhances caramelization, creating that beautiful golden crust.” Perfect for picnics or a lazy Sunday afternoon brunch.

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Ingredients

8 black tea bags
1/2 cup sugar
1/4 cup kosher salt, plus more for flour mixture
5 to 6 lb. bone-in chicken parts
3 cups whole-milk buttermilk
1 1/2 Tbsp. hot sauce
3 cups all-purpose flour
1 cup cornstarch
1 Tbsp. paprika
2 tsp. garlic powder
Freshly ground black pepper
1 (48-ounce) bottle canola oil
Flaky sea salt

Directions

1. Step 1Bring 8 cups water to a simmer in a medium pot. Add tea bags, sugar, and salt and stir until dissolved; remove from heat. Cover and let stand 5 minutes. Discard tea bags and cool to room temperature. Transfer to 2 large heavy-duty zip-top freezer bags. Add chicken and refrigerate at least 12 hours and up to 24 hours.
2. Step 2Drain chicken and discard tea mixture. Whisk together buttermilk and hot sauce in a bowl; add chicken pieces and toss to coat.
3. Step 3Whisk together flour, cornstarch, paprika, and garlic powder in a shallow dish. Season with salt and pepper. Drain chicken and discard buttermilk mixture. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of chicken to flour mixture, gently toss, and let stand 15 minutes. Toss again to make sure each piece is evenly coated. Remove, shaking off excess.
4. Step 4Fit a wire rack in a large rimmed baking sheet. Heat oil in a large Dutch oven to 350°F with a deep-fry thermometer attached. Fry chicken in batches, turning once, until golden brown and internal temperature reaches 165°F on an instant read thermometer, 8 to 10 minutes; transfer to prepared baking sheet. Serve warm or at room temperature. Sprinkle with flaky salt just before serving.