If there ever was a summer chicken recipe, it is this one!
Yes Yes YES! Sweet tea chicken is amazing. Incredibly moist with a beautiful crunch that we get with corn flakes cereal. We start out by marinating chicken in sweet tea. I like to use chicken breasts, but you can use whatever you like. After that a quick bath in some buttermilk followed by a roll in cornflakes cereal.
Now tell me that doesn’t look great… and we haven’t even baked it yet.
We are big on sun tea at my house. It is my go to for the marinade but you can buy sweet tea from the store too! I use the term sweet tea but I only add 1/2 cup of sugar to 1 gallon of tea. My recipe is exactly;
- 1 gallon of filtered water
- 8 tea bags of Lipton black tea
- 1/2 cup sugar
Into the tea container, pour the sugar, water, then stir. Add the tea bags and secure the lid. Put out in direct sunlight and let it do it’s magic for about 5 hours. Dispose of the tea bags and enjoy with ice, lemon, and if you desire some honey or sugar for extra sweetness.
For the marinade I use the tea straight from the sun and marinate for a couple hours. There is some magic that happens in that time… One of the juiciest chicken dishes, even after baking, which is wonderful because the oven is known to dry out breasts.
As a meal I like to serve with roasted vegetables, a fresh vibrant salad, lemon pasta, some focaccia bread (or any bread) and of course a tall glass of sweet tea!
Here is my quick focaccia recipe to try. Focaccia Bread
Lemon pasta as a side- Lemony-Asparagus Pasta
Ok let’s get started on the chicken!
Sweet Tea Baked Chicken!
Ingredients
- 4 chicken breasts
- 2 cups sweet tea
- 2 cups buttermilk
- 4 cups corn flakes rolled/crushed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1 lemon, sliced
Instructions
Prep
- Flatten/ even out the chicken breasts.
- To marinate the chicken we simply season the breasts with salt, pepper, and paprika. Put them in a shallow dish and pour the tea over. Cover and put in the fridge. I like to marinate for at least 2 hours, but have gone up to 4.
- In a freezer/sandwich bag crush or roll the corn flakes with a rolling pin
Time to cook
- Turn the oven to 400°
- Remove the chicken from the marinade, dip in butter milk, coat on both sides then move to the corn flakes. Press into the cornflakes, flip and make sure they are coated well.
- Place on a baking sheet. Bake for 30 minutes, flip for 15 half way between, or until the thermometer reads 165°.
- I like to squeeze a bit of fresh lemon on before eating. You can squeeze on before serving or place slices on a the individual plates.
- ENJOY!
