Sweet Tea-Brined Fried Chicken

Combine sweet tea, 1/4 cup salt, and 2 tablespoons sugar. Add chicken and refrigerate 4 hours.

Remove chicken from brine, rinse, and pat dry.

Soak chicken in buttermilk for 30 minutes.

Mix flour, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 teaspoon salt.

Remove chicken from buttermilk and dredge in seasoned flour.

Heat 2 inches of oil in large Dutch oven to 350°F.

Fry chicken in batches, dark meat 13-14 minutes, white meat 10-12 minutes.

Drain on wire rack set over paper towels.

Let rest 5 minutes before serving.