LIPTON<sup>&reg;</sup> TEA-BRINED FIRST-STRING CHICKEN with LAY'S<sup>&reg;</sup> COATING

LIPTON® TEA-BRINED FIRST-STRING CHICKEN with LAY'S® COATING

PUT SOME SOUTHERN STYLE IN YOUR STARTING LINEUP

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LIPTON<sup>&reg;</sup> TEA-BRINED FIRST-STRING CHICKEN with LAY'S<sup>&reg;</sup> COATING Prep Time

PREP TIME

30 mins

LIPTON<sup>&reg;</sup> TEA-BRINED FIRST-STRING CHICKEN with LAY'S<sup>&reg;</sup> COATING Cook Time

COOK TIME

20 mins

Ingredients:

BRINE

  • 64 fl. oz. bottle Lipton® iced sweet tea
  • 1 large lemon, sliced
  • 1 tsp. black peppercorns
  • 1 Tbsp. salt
  • 2 bay leaves (optional)

CHICKEN

  • 8–10 pieces of chicken (bone-in or boneless)
  • 3 cups all-purpose flour
  • 2 Tbsp. seasoned salt
  • 1 tsp. black pepper
  • 4 cups cold water
  • 1 cup Lay’s® Classic potato chips, crushed
  • 2 Tbsp. corn starch

Make the play:

BRINE

  1. Combine ingredients in a large bowl or container. Add chicken to brine, cover and set in refrigerator overnight.

CHICKEN

  1. In a mixing bowl, whisk together 2 cups of flour, seasoned salt and black pepper. Set aside.
  2. In another mixing bowl, combine 1 cup flour, corn starch and crushed chips. Mix thoroughly and set aside.
  3. In a separate large bowl, fitted with a colander or wire basket, add cold water. Remove half of the chicken pieces from the brine. Dip directly into the seasoned flour mix, coating all sides, and shake off flour.
  4. Remove colander or wire basket, place the chicken pieces into the bottom. Dip directly into the cold water. Remove, shake and roll the chicken in the basket to remove excess water.
  5. Drop chicken pieces one at a time into the potato chip and flour mixture. Coat all sides, pressing firmly into the flour to ensure chips stick. Remove each piece and place on a tray until ready to fry. Repeat with each piece and the entire step with the remainder of the chicken from the brine.
  6. In a large frying pan or deep-frying pot, such as a Dutch oven or deep fat fryer, heat up enough oil to submerge chicken at least 2–4 inches. Once oil reaches 350ºF, place chicken into the pot, making sure not to overcrowd the pot. You can work in batches if necessary.
  7. Fry for 6–12 mins, turning halfway through, or until internal temperature of chicken has reached 175ºF. Remove from oil and place on a wire rack with a baking tray to drain.
  8. Hold cooked chicken in a warming oven set at 175ºF, if necessary, until all chicken is done.
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