Sweet Tea-Brined Fried Chicken Thighs with Hot Honey Drizzle

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Crispy fried chicken thighs brined in sweet Southern iced tea, finished with a drizzle of spicy hot honey for a perfect balance of sweet and heat. This Southern United States-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, black tea bags, water 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.

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 4 black tea bags
• 4 cups water
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/3 cup honey
• 1/2 tsp red pepper flakes

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, steep 4 black tea bags in 4 cups boiling water for 10 minutes. Remove tea bags and stir in 1/4 cup kosher salt and 1/4 cup granulated sugar until dissolved. Submerge 8 bone-in, skin-on chicken thighs in the sweet tea brine and refrigerate for 4 hours.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour with 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1 tsp black pepper.
3. Step 3: Remove chicken from brine, pat dry with paper towels. Dredge each thigh thoroughly in the seasoned flour mixture, shaking off excess.
4. Step 4: Heat 4 cups vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F. Fry chicken thighs in batches for 12-15 minutes until golden brown, crispy, and internal temperature reaches 165°F. Drain on wire rack.
5. Step 5: In a small saucepan, combine 1/3 cup honey and 1/2 tsp red pepper flakes. Warm over low heat for 2 minutes until infused. Drizzle hot honey over fried chicken thighs before serving.