Katie Lee Biegel’s Classic Sweet Tea Oven-Fried Chicken | The Kitchen | Food Network

This is the most-popular recipe in Katie’s household, handed down from her grandmother. You will not believe that this chicken didn’t come out of the fryer, and if you want to skip the sweet tea brine, the method still works great.
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Classic Sweet Tea Oven-Fried Chicken
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 5 hr 20 min (includes brining time)
Active: 20 min
Yield: 6 servings

Ingredients

3 cups sweet tea
1/2 cup soy sauce
3 cloves garlic, smashed
1 onion, halved
1 whole chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons (1/4 cup) unsalted butter
Lemon wedges, for serving, optional

Directions

In a large bowl, whisk together the tea and soy sauce. Add the garlic and onion. Add the chicken and cover with plastic wrap. Refrigerate at least 4 hours or up to overnight.

Preheat the oven to 425 degrees F.

Remove the chicken from the marinade and use a paper towel to pat dry. Sprinkle each side of the chicken generously with salt.

In a shallow dish or bowl, add the flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the butter on a rimmed baking sheet or glass baking dish. Put it into the oven until melted, about 2 minutes.

Thoroughly coat each piece of chicken in the flour mixture. Place each chicken piece skin-side down in the melted butter. Bake for 30 minutes. Flip and bake until golden brown and crispy and the chicken registers 165 degrees F on a meat thermometer (avoiding bone), another 20 to 30 minutes. Serve with lemon, if desired.

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Katie Lee Biegel’s Classic Sweet Tea Oven-Fried Chicken | The Kitchen | Food Network

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