Sweet Tea Oven-Fried Chicken

By garciamoss

Ingredients

• 1 bone-in, skin-on chicken breast, chopped in half through the bone
• 2-3 skin-on chicken drumsticks
• 1 cup buttermilk (use the real stuff)
• 1/2 cup sweet tea concentrate
• 1 tablespoon salt
• 4 tablespoons butter
• 2 tablespoons oil (peanut, canola, or vegetable)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper

Details

Adapted from dessertfortwo.com

Preparation

Step 1

In a medium bowl, add the chicken pieces. In a small glass, whisk together the buttermilk, sweet tea concentrate and 1 tablespoon of salt. Stir well to dissolve the salt. Pour this mixture over the chicken, cover, and marinate 48 hours.
When ready to cook, preheat the oven to 425. In a cast iron skillet, add the butter and oil. When the oven reaches 425, place the skillet on the center rack.
Next, bread your chicken. Remove the pieces from the marinade, but reserve the marinade. Add the wet pieces of chicken to the flour mixture and use your hands to toss to coat each with flour. Then, repeat the process: back in the buttermilk-sweet tea marinade again and then flour to coat. You just double-battered your chicken.
Carefully, remove the cast iron skillet from the oven and arrange the chicken pieces in the pan. Return the pan to the oven and bake for 20 minutes.
Flip the chicken, then bake for another 14-18 minutes. Test the chicken with a thermometer–it should read 165 in the thickest part of the meat and the juices should run clear.
Immediately remove the chicken from the skillet and let cool for 10-15 minutes. Serve warm.