Ingredients: 4 boneless, skinless chicken breasts. 2 cups sweet tea. 1 cup buttermilk. 2 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Vegetable oil, for frying.
Instructions: In a bowl, combine sweet tea and buttermilk. Add chicken breasts to the mixture, cover, and refrigerate for at least 2 hours or overnight. In a separate bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder. Remove chicken from the marinade and dredge in the seasoned flour mixture. Heat vegetable oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and drain on paper towels. Serve hot and enjoy!