Sweet Tea Fried Chicken With Chef Joe

Sweet crusted fried chicken that has been marinated in sweet tea! This one comes out a beautiful bronze color and retains a sweet caramel flavor with tangy flavors permeating the juicy meat. Seriously guys, try this! Talk to us on FaceBook: goo.gl
Video Rating: 4 / 5

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12 Responses to “Sweet Tea Fried Chicken With Chef Joe”

  1. wCurse92 says:

    What a retard and why is he yelling?

    Reply
  2. MarsGuy93 says:

    Watching this gave me diabetes

    Reply
  3. xecut10n3r says:

    Salmon filets won’t benefit from bribing but if you put a whole fish into a brine solution then it should be okay.

    Reply
  4. xecut10n3r says:

    Putting the chicken in tea is a technique called brine. Brining is Putting meats except beef and duck into a salt water solution for a length of time// if you don’t brine then the meat will be very dry when cooked at high temperatures. Also use tellicherry pepper for better taste

    Reply
  5. LittleMissBuzzkill says:

    LOL, I cook for my boyfriend and I. I hate it when I find new recipes I want to try but requires a bunch of new spices. Tomorrow night I’m going to make this because I have all of those in the kitchen! lol.

    Reply
  6. Risberrrg says:

    lol at 2:00 when he is pouring ingredients why does he not just flick it all in directly instead of taking time spreading it out when its all gonna be mixed around in the end anyway?

    Reply
  7. SmashMouthonTV says:

    It’s called “Bistro Sauce” and it’s one of Chef Joe’s secret sauces he uses in our restaurants. It’s slightly sweet and slightly tangy… a nice combo with the sweet tea fried chicken.

    Reply
  8. speedydvrnc says:

    what was that sauce at the very end that was drizzled?… it almost looks like a creamy red pepper

    Reply
  9. SmashMouthonTV says:

    thanks!

    Reply
  10. fifitours says:

    great

    Reply
  11. SmashMouthonTV says:

    sometimes you gotta save a chicken!

    Reply
  12. davewoodson says:

    Woah doggy, swim chicken swim

    Reply