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To make lemon tea fried chicken, you need fresh ingredients. The star of the dish is marinated chicken with lemon tea. I recommend using four chicken thighs, skin-on and bone-in. This cut keeps the meat juicy and tender.

Lemon Tea Fried Chicken

Discover the mouthwatering delight of Lemon Tea Fried Chicken with this easy and flavorful recipe! Learn how to marinate chicken in zesty lemon tea for a crispy, juicy dish that everyone will love. Perfect for both novice cooks and seasoned chefs, this guide offers tips on key ingredients, cooking techniques, and unique variations to impress your family and friends. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 cups buttermilk

2 bags of black tea (Earl Grey works well)

1 tablespoon lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

1 ½ cups all-purpose flour

½ cup cornstarch

Vegetable oil (for frying)

Instructions
 

Marinate the Chicken: In a medium saucepan, bring 1 cup of water to a boil. Steep the black tea bags for 5 minutes, then remove the bags and let the tea cool. In a large bowl, mix the cooled tea with buttermilk, lemon zest, garlic powder, onion powder, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

    Prepare the Coating: In another large bowl, combine the flour, cornstarch, paprika, salt, and pepper. Mix well to ensure even distribution of the spices.

      Heat the Oil: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for optimal frying.

        Coat the Chicken: Remove the marinated chicken from the buttermilk mixture, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly so the coating adheres well. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken in the hot oil, a few pieces at a time, ensuring not to overcrowd the pan. Fry for about 7-10 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 75°C).

            Drain and Rest: Once fried, transfer the chicken to a paper towel-lined plate to drain excess oil. Let the chicken rest for about 5 minutes before serving.

              Serve and Enjoy: Serve the Lemon Tea Fried Chicken hot. You can drizzle with additional lemon juice for an extra zing or serve with your favorite dipping sauce.

                Prep Time: 10 minutes | Total Time: 2 hours 25 minutes (including marinating) | Servings: 4