while the latter may sound like the most basic element of the brunch item, it's anything but ordinary.
Tasting Table spoke with Jeff McInnis, executive chef at Root & Bone and its Miami neighbor Stiltsville Fish Bar, to get the inside scoop on his unique twist on classic fried chicken.
According to McInnis, the signature dish is a true Arnold Palmer-style fried chicken.
If you need a refresher, the Arnold Palmer is a drink that mixes together iced tea and lemonade, which is exactly the flavor combo the Miami restaurant uses with its poultry.
Our signature at Root & Bone is a very unique recipe. We brine the chicken in a sweet tea for at least one day with some salt," McInnis told us.
We'll shout the benefits of marinating your soon-to-be fried chicken in sweet tea from the rooftops, as doing so brings plenty of delightful flavor and extra juiciness.
McInnis' lead, bring your sweet tea and salt to a boil until the salt dissolves, then let it cool. Make sure your poultry is completely submerged in the liquid, then let it sit in the fridge for over a day before you start breading and cooking.