Katie Lee Biegel's Classic Sweet Tea Oven-Fried Chicken | The Kitchen

This is the most-popular recipe in Katie's household, handed down from her grandmother. You will not believe that this chicken didn’t come out of the fryer, and if you want to skip the sweet tea brine, the method still works great. #FoodNetwork #KatieLee #TheKitchen #FriedChicken Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ► https://foodtv.com/4i9otif Subscribe to Food Network's YouTube ► https://foodtv.com/3wzBjU0 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic Sweet Tea Oven-Fried Chicken RECIPE COURTESY OF KATIE LEE Level: Easy Total: 5 hr 20 min (includes brining time) Active: 20 min Yield: 6 servings Ingredients 3 cups sweet tea 1/2 cup soy sauce 3 cloves garlic, smashed 1 onion, halved 1 whole chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1/2 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 4 tablespoons (1/4 cup) unsalted butter Lemon wedges, for serving, optional Directions In a large bowl, whisk together the tea and soy sauce. Add the garlic and onion. Add the chicken and cover with plastic wrap. Refrigerate at least 4 hours or up to overnight. Preheat the oven to 425 degrees F. Remove the chicken from the marinade and use a paper towel to pat dry. Sprinkle each side of the chicken generously with salt. In a shallow dish or bowl, add the flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the butter on a rimmed baking sheet or glass baking dish. Put it into the oven until melted, about 2 minutes. Thoroughly coat each piece of chicken in the flour mixture. Place each chicken piece skin-side down in the melted butter. Bake for 30 minutes. Flip and bake until golden brown and crispy and the chicken registers 165 degrees F on a meat thermometer (avoiding bone), another 20 to 30 minutes. Serve with lemon, if desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Katie Lee Biegel's Classic Sweet Tea Oven-Fried Chicken | The Kitchen | Food Network https://youtu.be/PH8jyTx0IpA