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Piquant lemon ginger tea lends this brine special flavor—resulting in tender, moist and very flavorful fried chicken.
4-6 Servings
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3 1/2 cups water
15 lemon-ginger tea bags
2/3 cup packed light brown sugar
1/4 cup kosher salt
1 medium onion, sliced
1 lemon, sliced
8 slices fresh ginger
6 garlic cloves, sliced
4 1/2-5 pound whole chicken, cut into 12 pieces, (breasts hlaved crosswise, wings separated)
1 cup all-purpose flour
1 tablespoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
Canola oil for frying
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