Ingredients

Chicken and Marinade:

• 1 whole chicken (cut into pieces) or 8 chicken pieces (legs, thighs, breasts, wings)
• 1 cup sweet tea
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 tablespoons Uncle Dibbz Top of the Line Brine

Seasoned Flour:

• 1 cup self-rising flour
• 1 tablespoon Uncle Dibbz King Creole Blend
• 1 tablespoon Uncle Dibbz Delta Dust

Wet Batter:

• 2 large eggs
• 1/3 cup milk

Cooking:

• Peanut oil (or vegetable oil) for frying

Instructions

1. Marinate the Chicken:
   In a large bowl, combine the sweet tea, buttermilk, hot sauce, and Uncle Dibbz Top of the Line Brine. Stir until the brine dissolves. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for 4 hours or overnight.
2. Prepare the Seasoned Flour:
   In a medium mixing bowl, whisk together the self-rising flour, Uncle Dibbz King Creole Blend, and Uncle Dibbz Delta Dust.
3. Prepare the Wet Batter:
   In another bowl, beat the eggs with 1/3 cup of milk until smooth.
4. Coat the Chicken:
   Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece of chicken in the seasoned flour mixture, ensuring an even coat. Dip the floured chicken into the egg mixture, then return it to the seasoned flour for a second coating.
5. Fry the Chicken:
   In a large skillet or deep fryer, heat enough peanut oil to submerge the chicken pieces halfway. Heat the oil to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Serve:
   Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides.