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Sweet Chick Fried Chicken
Mike Smith / TODAY
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(23 rated)

Every bite of this crispy chicken is juicy and flavorful. Brining the chicken overnight gives the spices a chance to get deep into the meat.


  • Brine

    • 8 cups water
    • 1/2 cup sweet tea
    • 6 tablespoons salt
    • 2 tablespoons freshly ground black pepper
    • 1½ teaspoons garlic powder
    • 1½ teaspoons dried oregano
    • 1½ teaspoons dried thyme
    • 3½ to 4 pounds chicken pieces (approximately 8 to 10 pieces)
  • Assembly

    • 2 cups all-purpose flour
    • 2 tablespoons cornstarch
    • 1½ teaspoons paprika
    • 1½ teaspoons salt
    • 1½ teaspoons dried thyme
    • 3/4 teaspoons freshly ground black pepper
    • 2 cups buttermilk
    • Vegetable oil, for frying


For the brine:

Whisk together water, sweet tea, spices and herbs in large bowl until dissolved. Add chicken to the brine mixture, cover and chill 12-24 hours in refrigerator.

To assemble:

1. Heat a large sauté pan (preferably cast iron) with oil to 325°F.

2. Combine flour, cornstarch and spices in large shallow bowl, place buttermilk in another shallow bowl. Drain chicken from marinade and pat dry. Dredge the chicken pieces in flour mixture, shake off excess, dip chicken in buttermilk, and then dredge again in flour mixture, shake off excess.

3. Fry chicken in batches until golden and chicken is cooked through, about 15-20 minutes. Drain on paper towels and serve immediately.

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