The Original Recipe
Crispy, sweet tea poached chicken breast, hand-breaded in buttermilk + our seasoned flour then fried crispy. Topped with housemade sliced pickles.
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Ingredients
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Chicken and Breading
Method
Preparation and Cooking
- 1
Sweet Tea Poaching
In a medium pot, bring sweet tea to a simmer. Add chicken breasts and poach for about 15-20 minutes or until fully cooked. Remove from pot and let cool. Reserve poaching liquid.
- 2
Breading Setup
Set up a breading station with three bowls: one with buttermilk, one with seasoned flour, and one for the all-purpose flour mixed with salt, black pepper, garlic powder, and onion powder.
- 3
Bread the Chicken
Take each poached chicken breast and dip it first in the all-purpose flour, then in the buttermilk, and finally coat it in the seasoned flour. Ensure an even coating.
- 4
Frying the Chicken
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the breaded chicken breasts in the oil. Fry for 4-5 minutes on each side or until golden brown and crispy.
- 5
Serving
Once cooked, remove chicken from the oil and place on a paper towel to drain excess oil. Serve hot, topped with housemade sliced pickles.
