Recipe Share: Tea and Herb Infused Fried Chicken

Do you want to do something different with your fried chicken. Why not? Try  the fried chicken, a product of my experiment.

When I cook chicken whole it's usually as roasted which I marinated in several spices overnight before roasting. 

One time, I thought why not fried chicken for a change. So here's what I did

Opened 2 packs of tea bag, regular flavor is better. I used Lipton tea bags and combined the contents of 2 bags in one bag. I added some more dried spices like rosemary, oregano, basil, marjoram, salt and pepper. 

seal the tea bag tighter and drop in a big pot (one that can accommodate 1 whole chicken) of boiling water. You can also add soy sauce to the water. Then, very very slowly, put the whole chicken in the boiling water and cook. 

Once chicken is cooked, place it in a drying rack and let the excess water drip from the meat. 

Meantime, prepare the frying pan. Yep, this chicken gets all the beating: boiled and fried to yummy goodness! When excess water drips no more from the chicken, you can heat oil in your frying pan. Ideal you use a deep fryer unless you're a great flipper. In my case, I'm not, thus, the tear on skin. Cook for just a few minutes per side or until the skin gets crispy and golden brown, it's already cooked anyway.

Serve with steamed veggies and enjoy. Can you see our homemade Yang Chao fried rice peeking? :) Honestly, it tastes like the famous Filipino fried chicken and I'm happy that continuously experimenting on ingredients and techniques made me discover great flavors and more to share to you! :)