Fried Chicken With Coffee Molasses Recipe

Brine chicken legs and thighs in sweet tea, then deep-fry and drizzle with coffee-infused molasses.
Randy Reppel

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."

Fried Chicken With Coffee Molasses Recipe

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Prep Time
40
minutes
Cook Time
1.75
hours
servings
6
Brine chicken legs and thighs in sweet tea, then deep-fry and drizzle with coffee-infused molasses.
Total time: 2 hours, 25 minutes

Ingredients

  • 12 chicken legs and thighs
  • 1 gallon water
  • 1 cup sweet tea
  • 3/4 cup salt
  • 1/4 cup pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2 quarts flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 2 tablespoons dried thyme
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 quart buttermilk
  • 1 quart molasses
  • 2 cups chicken stock
  • 1/2 cup coffee beans
  • 1/2 cup honey
  • 5 tablespoons instant coffee
  • 10 sprigs fresh thyme
  • 1 stick butter
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • Vegetable oil

Directions

  1. Combine all ingredients except for the cornstarch and water in a pot and reduce by half.
  2. Mix slurry ingredients together thoroughly and add to molasses mixture.
  3. Thicken until you reach a glossy gravy consistency.
  4. Strain, then set aside and keep warm.
  5. Brine chicken for 24 hours, then pat dry.
  6. Coat each piece of chicken with dredge, removing excess, then coat with buttermilk.
  7. Dredge again and set aside.
  8. Fry in vegetable oil at 350°F for 15-20 minutes until internal temperature is 175-180°F.
  9. Remove chicken from pot and drain on paper towels.
  10. Drizzle with sauce and serve.
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