Brown Sugar Sweet Tea Fried Chicken Nuggets
Brown Sugar Sweet Tea Fried Chicken Fingers Author: Kelly@wildflourskitchen.com
Ingredients
- 3 cups boiling water
- 2 cups (packed) light brown sugar
- 9 tea bags (*I used Lipton)
- 8 boneless skinless chicken thighs, trimmed of fat, sliced in half or thirds
For Egg Bath:
- 2 eggs
- 1/2 cup whole milk
- 1/2 tsp. sriracha hot sauce
For Seasoned Flour:
- 1 1/2 cup flour
- 1 1/2 tsp. paprika
- 1 Tbl. regular table salt
- 1 1/2 tsp. regular black pepper
- 1 1/2 tsp. garlic powder
- 3/4 tsp. onion powder
- 3/4 tsp. celery salt
- 3/4 tsp. ground rosemary powder
- 3/4 tsp. dried dill weed
- 1/4 + 1/8 tsp. dried basil
- 1/4 + 1/8 tsp. poultry seasoning
- 1/4 + 1/8 tsp. dried thyme
- 1/4 + 1/8 tsp. celery seeds
- 1/4 tsp. cayenne
Rest of Ingredients:
- peanut or canola oil, enough until pan is filled 1/2" deep
- 1/4 cup reserved sweet tea concentrate
- 1/2 - 1 cup Sweet Baby Ray's Original Barbecue Sauce
Instructions
Make Sweet Tea Concentrate: Add 3 cups water to a large 4-cup measuring pitcher and heat to boiling in the microwave. (*About 5 minutes.) Remove, add tea bags, place a saucer over the top, and steep for 30 minutes. Remove tea bags, add brown sugar, and stir until sugar has dissolved. Let cool, then chill.
In large bowl, add chicken pieces, pour cooled tea mixture over chicken *RESERVING 1/4 cup tea concentrate. Cover bowl and refrigerate overnight or several hours.
In a large bowl (*or doubled brown paper lunch sacks), whisk well the Flour Mixture ingredients to evenly mix, (*or twist top of bags closed and shake to mix).
In pie dish, whisk eggs well. Whisk in milk and hot sauce.
Remove each piece of chicken from bowl, let excess marinade drip off, shaking a little, drop into flour mixture. Dredge both sides in bowl or shake well in bags to coat, shake off excess, dip into egg mixture, coating both sides, let excess drip off, then coat again in the flour mixture. Place onto a rack over a baking sheet, and refrigerate, uncovered for 20 minutes to set.
Heat the oil over medium heat in a deep fryer or in a large deep frying pan until the oil is very hot and shimmering, but not smoking. Place the chicken pieces into the hot oil, several pieces at a time, leaving enough space in-between pieces so that they are not crowded. This will allow the chicken pieces to properly cook and brown evenly.
Continue to cook over medium heat or slightly lower, turning once or twice, until all sides are golden brown and the meat is thoroughly cooked. (*3 - 4 minutes per side). Remove pieces as you go along and place onto a cooling rack placed over a baking sheet, and cool enough to eat. They will stay hot for quite some time, so there's really no need to keep them warm in the oven. I did mine in 4 batches, and even the first ones cooked were still hot enough.
Dipping Sauce: In small bowl, whisk together reserved 1/4 cup sweet tea concentrate with 1/2 - 1 cup barbecue sauce, as desired for taste and consistency.