- 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)
- ½ cup sweet tea concentrate
- 1 tablespoon salt
- 4 tablespoons butter
- 2 tablespoons oil (peanut, canola, or vegetable)
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 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.
- When the oven is at 425, place the cast iron skillet on the center rack and let it heat for 10 minutes. Add the butter and oil. It should melt almost immediately and begin to sizzle. Place the pan back in the oven while you do the next step.
- 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.
- Next, carefully arrange the chicken pieces in the pan with the sizzling oil and butter. The chicken should immediately start sizzling and cooking. 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.
I used Moonshine sweet tea concentrate for my marinade, but if you can’t find it, just boil down 1.5 cups until you get ½ cup of sweet tea concentrate.
For fried chicken that serves two, we generally use one chicken breast, with the tenderloin attached, that is chopped in half through the bone, plus 2-3 drumsticks. Use any combination of light and dark meat you like.