Nashville Chef's Table: Extraordinary Recipes from Music City by Stephanie Stewart-Howard

Author:Stephanie Stewart-Howard [Stewart-Howard, Stephanie]
Language: eng
Format: epub
Published: 2014-01-30T11:38:00+00:00

Cover the chicken with pickle juice and soak overnight.

Drain and rinse the chicken. Set aside.

Steep 4 teaspoons of Firepot Black Tea Chai in 2 cups of boiling water for 5 minutes. Strain and cool the chai.

Combine steeped tea with buttermilk. Add chicken and refrigerate for 8 hours or overnight.

Combine flour, 1 teaspoon of Firepot Black Tea Chai, baking powder, and salt. Fill a cast-iron skillet with 1 inch of canola oil. Heat to medium.

Dredge the chicken in the flour mixture and fry in the skillet for about 8 minutes on each side, until done.

*Note: Order Firepot Black Tea Chai from FirePotChai.com or facebook.com/firepot-chai.

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