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TOTAL TIME: 30 MIN Plus overnight marinating
SERVINGS: 4
"I admit that nothing can stand in for good fried chicken," says John Currence. "But this is a hell of an impostor." He adds sweet tea to his marinade; the tannins help tenderize the poultry while the sugar gives it a light cure. The accompanying gravy gets a ton of flavor from strips of caramelized onion.
Chicken
4 skinless, boneless chicken breasts (5 ounces each)
4 cups brewed sweetened iced tea
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Tabasco
1 tablespoon dried thyme
Kosher salt
2 cups all-purpose flour
3/4 teaspoon cayenne pepper
1 teaspoon smoked hot Spanish paprika (pimentón de la Vera)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons canola oil
Gravy
2 tablespoons canola oil
1 large white onion, thinly sliced
1/2 teaspoon dried thyme
Pinch of sugar
2 tablespoons dry sherry
1 cup chicken stock
1 teaspoon cornstarch dissolved in 1 tablespoon of water
Salt and freshly ground pepp
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 toreapage
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