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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. Click through to explore the full recipe and discover tips for delicious sides and creative plating ideas that elevate your meal!
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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.