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Step 1. Bring the water to a boil in a large saucepan. Remove from the heat and add the tea bags and lemon and orange zests and steep for 5 minutes. Remove the tea bags and add the molasses, sugar.
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Step 2. Heat ½ cup granulated sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 2 cups water in a small saucepan over medium, stirring to dissolve sugar, until.
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Instructions. In a large bowl, mix sweet tea and kosher salt until the salt is dissolved. Submerge the chicken thighs in the brine and let them sit for 30 minutes. Preheat your oven to 375°F (190°C) while the chicken is brining. Remove the chicken thighs from the brine and pat them dry with paper towels. Place them on a baking sheet, skin.
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Preheat oven to 425 degrees F. Place a rack in a roasting pan. Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) on the rack in the roasting pan. Brush the skin of the chicken liberally with melted butter.
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Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels. Note: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.
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Bring the water to a simmer over medium-high heat and stir until the salt and sugar are dissolved. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and add 3.
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Carefully pour the room temperature tea brine into the bag, holding onto the sides to minimize spilling (or just simply place it in a large bowl). Place the chicken into the bag, and seal it, trying to squeeze out as much as air as possible. Refrigerate overnight (minimum 8 hours) or up to 24 hours. Irvin Lin.
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Place chicken in a shallow dish or gallon size baggie. Pour the sweet tea brine over top of the chicken. Set in the fridge for at least 24 hours. After the chicken has brined for 24 hours, remove from the brine and discard the brine. Pat chicken dry and place in a 9×13 dish or a baking sheet. If desired, sprinkle with a small amount of season.
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Preheat the oven to 425°F. Place a cooling rack on top of a large baking sheet. Spray with nonstick baking spray, then set aside. (The chicken will be ON TOP of the cooling rack.) In a large glass bowl, measure out the all-purpose flour. Set aside. In another large glass bowl, measure out the panko breadcrumbs.
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Instructions. Bring 4 cups of water to a boil in a saucepan. Add tea bags and remove from heat. Let steep 10 minutes. Remove and discard tea bags. Stir in brown sugar, salt, lemon, sweet onion, garlic, rosemary, and black pepper. Let cool for 45 minutes. Add ice cubes. Check to make sure mixture is cool.
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Easy Chicken Wing Brine Recipe
Remove the chicken pieces from the pot (discard the brining liquid) and put them in a large bowl. Pour the milk and hot sauce over them. Add ¼ cup of the smoked paprika and ¼ cup of the Cajun seasoning and turn the pieces over to evenly coat. 3. In another large bowl, whisk together the flour, remaining ¼ cup smoked paprika, remaining ¼ cup.
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The instructions for making the brine follow: In a saucepan on the stove over high heat, bring water to a simmer and then turn the stove off. Add the sugar, lemon juice, garlic, salt to the water and stir until dissolved. Add the tea bag (s) and cover with a lid. Allow to sit until room temp.
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Sweet Tea Brine for Chicken. In a gallon size pitcher add 2 " of hot water from the faucet. Add the sugar and kosher salt and stir until dissolved. Fill the pitcher the remainder to equal a gallon with cold water. Next, add the tea bags, thyme, and pepper. Allow the brine mixture to steep 20 minutes. Remove the tea bags and stir the brine.
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Let stand for 10 minutes. Discard tea bags. Stir in ice until melted. Refrigerate until brine cools to room temperature, about 2 hours. Place chicken in a large heavy-duty resealable plastic bag. Add brine; seal bag, pressing out as much air as possible. Place bag in a 13×9-inch baking dish. Refrigerate overnight.
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Discard the tea bags and allow to cool for another 10 minutes. To a large bowl, bucket, or other suitable container, add the chicken, lemons, and rosemary; try to arrange the lemon and rosemary between the pieces of chicken. Add the remaining 4 cups of COLD water to the sweet tea brine and stir. Pour the brine over/into the chicken, lemon, and.
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How To Make Sweet Tea Brined Chicken. Step 1: Boil 4 cups of water, add tea bags, and steep for 10 minutes. Step 2: Stir in sugar and salt. Stir until completely dissolved. Step 3: Add onion, lemon, garlic, and rosemary. Step 4: Add ice and cool completely. Step 5: Put the chicken into plastic bags and let sit in the brine for 24 hours.
