Tea Brined Buttermilk Chicken

Indulge in a culinary adventure with out Tea Brined Buttermilk Chicken recipe, where tender chicken is marinated in Darjeeling tea, herbs, and spices then friend to crispy perfection. This recipe promises juicy, flavourful chicken with a unique twist on classic fried chicken.

Tea Brined Buttermilk Chicken

Difficulty

Moderate

Time to Make

2 hours +

Blend

Darjeeling

FEATURED TEA

Darjeeling Tea

A superb blend of the finest Darjeeling teas from the foothills of the Himalayas. Enjoy the distinctive flavour and delicate aroma of this exquisite tea.

INGREDIENTS

Tea Brine:

  • 12g Darjeeling Tea
  • 10g Salt
  • 8g Sugar
  • 2g Fresh Thyme
  • 2g Fresh Rosemary
  • 2 Shallots, chopped
  • Juice of Half a Lemon
  • 2 Bay Leaves
  • 1 tsp Baking Powder
  • 600ml Water

Chicken:

  • 1 Whole Chicken, or chicken pieces (legs, breasts)

Buttermilk Marinade:

  • 200ml Buttermilk
  • 2 tsp Cajun Spice Blend
  • 1 tsp Mixed Herbs
  • 1/2 tsp Chilli Flakes
  • 1 tsp Salt

Flour Dredge:

  • 200g All-purpose Flour
  • 2 tsp Paprika
  • 1 tsp Salt
  • Pepper, to taste

Frying:

  • 1 liter Vegetable Oil

Method

  1. Prepare the Tea Brine:
    • In a large saucepan, combine Darjeeling tea, salt, sugar, fresh thyme, fresh rosemary, chopped shallots, lemon juice, bay leaves, baking powder, and water.
    • Bring the mixture to a light boil, then reduce heat and simmer for 5 minutes.
    • Remove from heat and let the brine cool completely.
  2. Brine the Chicken:
    • Place the whole chicken or chicken pieces in a deep container.
    • Pour the cooled tea brine over the chicken, ensuring it is fully submerged.
    • Cover and refrigerate for at least 12 hours.
  3. Buttermilk Marinade:
    • In a bowl, mix buttermilk with Cajun spice blend, mixed herbs, chilli flakes, and salt.
    • Add the brined chicken to the buttermilk mixture, ensuring it’s well coated.
    • Cover and refrigerate for another 12-24 hours.
  4. Prepare for Frying:
    • In a shallow dish, combine all-purpose flour with paprika, salt, and pepper.
  5. Frying:
    • Heat vegetable oil in a large frying pan to 170°C (340°F).
    • Remove chicken from buttermilk marinade, allowing excess to drip off.
    • Dredge chicken pieces in seasoned flour, pressing firmly to coat evenly.
    • Carefully place chicken in hot oil and fry until golden brown and cooked through, about 15-20 minutes depending on size.
    • Use a thermometer to ensure internal temperature reaches 75°C (165°F).
    • Drain fried chicken on paper towels to remove excess oil.
  6. Serve:
    • Drizzle with hot honey or serve with your favourite condiments.