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Sweet Tea Brined Chicken Fingers With A Maple Mustard Dipping Sauce

Course Main Course
Cuisine American



  • 1 teabag
  • 1 cup water
  • 2 Tbsp sugar
  • 1 Tbsp Pro Seasoning
  • 2 chicken breasts cut into strips
  • 3 cups ice
  • Sauce
  • 1 cup of mayo
  • 2 Tablespoons maple syrup
  • 3 teaspoons grainy mustard
  • ¼ teaspoon or more if you like it spicey cayenne pepper
  • 1 teaspoon Pro Seasoning


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon Pro Seasoning
  • 3 egg whites
  • Oil for frying
  • 4 cups peanut oil


For the brine:

  • Boil one cup of water and steep tea bag in the water for about 5 minutes. Remove the bag and stir in the salt and Pro Seasoning. Make sure the sugar and seasoning are dissolved completely. Add 2-3 cups of ice to the solution to bring the solution to below 41 degrees (ice cold) before adding the chicken to the solution. Pour the brine into gallon sized plastic baggie. Add the chicken and brine for 24 hours.

For the dredge:

  • In a large bowl, mix together flour, Pro Seasoning, and baking powder. In a medium bowl, whip the egg whites until foamy. Heat a fry daddy or large skillet heat peanut oil to 350 degrees (be careful, have a fire extinguisher handy, don’t let kids do this, if you’ve never fried before make sure you find an adult who has and have them there with you). Dredge the chicken strips in the dry flour mixture, then into the egg whites, and back into the dry mixture (dry, wet, dry). Shake off excess flour and carefully add the chicken to the fry oil. Cook the chicken to an internal temperature of 165 degrees. This is probably the most important step in the process. Over cooked chicken can be very dry. Use a temperature probe and stick the probe into the dead center of the tender. Remove from grease, drain, and serve with the dipping sauce. Yum!

For the sauce:

  • Mix all ingredients in a medium sized bowl. Set aside for service.