Food and Drink




Oil for frying

3 cups water

3 teabags

1/4 cup sugar

3 lbs fryer chicken pieces

2 cups all purpose flour

1 tbsp garlic salt

3 tbsp lemon pepper seasoning, divided

1 tsp poultry seasoning

1 tsp pepper

1 tsp paprika

2 eggs, beaten

1 cup buttermilk

lemons for garnish (optional)


Bring water to a boil. Stir in sugar. Add teabags and remove from heat. Allow tea to steep for 5 minutes. Discard teabags and allow tea to cool. Pour into large bowl and add chicken pieces. Allow to marinate in tea 4-6 hours or overnight, stirring and rearranging occasionally to ensure all pieces marinate properly.

Heat oil in fryer to 375º. Combine flour, garlic salt, 2 tbsp lemon pepper, poultry seasoning, pepper, and paprika in shallow dish. In separate dish, combine eggs, buttermilk, and 1 tbsp lemon pepper. Remove chicken pieces from marinade and roll in soup mixture, then dredge in flour mixture. Place pieces in fryer and cook for 10-15 minutes or until juices run clear and chicken is cooked through. Garnish with lemon slices if desired.