How about a little tea and/or coffee with your chicken? Don’t worry, it won’t get in the way — we’re talking the brine and sauce, respectively, which is how chef Randy Reppel does deep-fried bird at Williamsburg’s all-organic Sweet Chick. The sweet-tea brine keeps the meat juicy and succulent, and the drizzle of coffee-spiked molasses brings it all home. Make it at home, pair it with your favorite waffle recipe and elevate this humble cuisine to “everyone’s favorite thing you make.”