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The key ingredients for a great lemon tea fried chicken recipe include chicken thighs, buttermilk, black tea, and spices. Marinating chicken with lemon tea brings a unique flavor. The buttermilk makes the chicken tender and juicy.

Lemon Tea Fried Chicken

Get ready to impress your taste buds with Lemon Tea Fried Chicken, a crispy and flavorful delight! This unique recipe combines the zesty essence of lemon tea with juicy buttermilk-marinated chicken for a dish that's sure to wow at any gathering. Learn essential marinating and frying techniques to achieve the perfect golden crust.
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 cups buttermilk

2 tbsp lemon juice

2 bags of black tea (or 2 tbsp loose-leaf)

1 tbsp lemon zest

2 cups all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt and pepper to taste

Vegetable oil for frying

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, lemon juice, lemon zest, and tea. If using tea bags, steep them in boiling water for 5 minutes, then cool and add to the mixture. Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 4 hours or preferably overnight for maximum flavor.

    Prepare the Coating: In a separate bowl, mix together flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to ensure that spices are evenly distributed in the flour.

      Coat the Chicken: Remove the marinated chicken from the refrigerator. Allow excess marinade to drip off, then dredge each piece of chicken in the seasoned flour, pressing down to ensure a thick, even coating. Shake off any excess flour.

        Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). To test, drop a small pinch of flour into the oil; it should sizzle immediately.

          Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, skin-side down. Fry in batches (do not overcrowd) for about 10-12 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).

            Drain and Rest: Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let them rest for at least 5 minutes before serving to maintain juiciness.

              Serve: Enjoy your Lemon Tea Fried Chicken hot, accompained by sides like coleslaw and cornbread or a fresh garden salad.

                Prep Time: 15 mins | Total Time: 5 hours (includes marinating) | Servings: 4

                  - Presentation Tips: Serve the chicken pieces on a rustic wooden board, garnished with fresh lemon wedges and a sprig of parsley for color.