Go Back
To make lemon tea fried chicken, start with simple base ingredients. You need four pieces of chicken, either legs or thighs. A good marinade requires two cups of buttermilk. This helps to tenderize the chicken and adds flavor. You also need black tea, either in bags or loose leaf, for that unique twist. Lastly, lemon zest and lemon juice bring a fresh taste that brightens the dish.

Lemon Tea Fried Chicken

Elevate your dinner with Lemon Tea Fried Chicken, where crispy meets flavorful in a delicious twist on a classic recipe. Discover how to marinate chicken with zesty lemon and fragrant black tea for a juicy texture. Get essential frying tips for that perfect golden crust and explore exciting variation ideas. Ready to impress your taste buds?
Print Recipe Pin Recipe

Ingredients
  

4 pieces of chicken (legs or thighs)

2 cups buttermilk

2 bags of black tea (or 2 tablespoons loose leaf)

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional, for heat)

Vegetable oil, for frying

Instructions
 

Tea Infusion: Bring 1 cup of water to a boil and steep the black tea bags for 5 minutes. Remove and let it cool to room temperature.

    Marinate Chicken: In a large bowl, combine the cooled tea with buttermilk, lemon zest, lemon juice, garlic powder, onion powder, and a pinch of salt. Whisk until well combined. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.

      Prepare Breading: In another bowl, mix the flour, paprika, remaining salt, black pepper, and cayenne pepper (if using).

        Coat Chicken: Remove the marinated chicken from the fridge. Shake off excess buttermilk and coat each piece thoroughly in the seasoned flour. Place the breaded chicken on a wire rack and let it rest for about 10-15 minutes.

          Fry Chicken: Heat vegetable oil in a deep frying pan or skillet over medium-high heat (about 350°F or 175°C). Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry for 7-10 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

            Drain and Serve: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow it to rest for a few minutes.

              Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 4

                - Presentation Tips: Serve the lemon tea fried chicken on a rustic wooden platter garnished with lemon wedges and fresh parsley for a burst of color. Add a side of coleslaw or a fresh garden salad to complement the dish.