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1
In a medium bowl, add the chicken pieces.
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2
In a small glass, whisk together the buttermilk, sweet tea concentrate and the first amount of salt.
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3
Stir well to dissolve the salt.
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4
Pour this mixture over the chicken, cover, and marinate in the refrigerator for 48 hours.
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5
When ready to cook, preheat the oven to 425 F. In a cast iron skillet, add the butter and oil.
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6
When the oven reaches 425 F, place the skillet on the center rack in the oven.
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7
Next, you are ready to bread your chicken.
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8
Put the flour, salt and pepper into a shallow bowl.
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9
Remove the pieces from the marinade, but reserve the marinade.
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10
Add the wet pieces of chicken into the flour mixture and use your hands to toss to coat each with flour.
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11
Then, repeat the process: back in the buttermilk-sweet tea marinade again and then again in the flour to coat.
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12
You just double-battered your chicken.
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13
Carefully, remove the cast iron skillet from the oven and arrange the chicken pieces in the pan.
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14
Return the pan to the oven and bake for 20 minutes.
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15
Remove the pan from the oven.
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16
Flip the chicken, then bake for another 14-18 minutes.
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17
Test the chicken with a thermometerit should read 165 F in the thickest part of the meat and the juices should run clear.
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18
If its not quite there cook for a few minutes longer.
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19
When it hits 165 F, immediately remove the chicken from the oven, set skillet on a rack and let chicken cool for 10-15 minutes.
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20
Serve warm.
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21
Notes: This recipe requires a good amount of marinating time so plan ahead!
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22
I used Moonshine sweet tea concentrate for my marinade, but if you cant find it, just boil down 1.5 cups until you get 1/2 cup of sweet tea concentrate.
