Sweet Tea-Brined Fried Chicken

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy fried chicken brined in classic Southern sweet tea for a subtly sweet and tender flavor with a crispy golden crust. This Southern-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, sweet tea, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Southern cuisine 550 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
4 cups, cooled sweet tea
1/4 cup salt
1 tbsp black pepper
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1 cup buttermilk
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, dissolve 1/4 cup salt in 4 cups cooled sweet tea. Submerge 8 bone-in chicken thighs in the brine, cover, and refrigerate for 4 hours to tenderize and infuse flavor.
Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tbsp black pepper, and 1/2 tsp cayenne pepper to create the seasoned dredge.
Step 3: Remove chicken from brine and pat dry. Dip each piece in 1 cup buttermilk, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.
Step 4: Heat 4 cups vegetable oil in a deep heavy skillet or Dutch oven to 350°F. Fry chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Step 5: Drain fried chicken on a wire rack over paper towels before serving.