Oven-Fried Chicken Breasts

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4 skinless, boneless chicken breasts (5 ounces each)

4 cups brewed sweetened iced tea

1 1/2 tablespoons Worcestershire sauce

1 tablespoon Tabasco

1 tablespoon dried thyme

Kosher salt

2 cups all-purpose flour

3/4 teaspoon cayenne pepper

1 teaspoon smoked hot Spanish paprika (pimentón de la Vera)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground pepper

1 tablespoon unsalted butter

2 tablespoons canola oil

1 large white onion, thinly sliced

1/2 teaspoon dried thyme

Pinch of sugar

2 tablespoons dry sherry

1 cup chicken stock

1 teaspoon cornstarch dissolved in 1 tablespoon of water

Salt and freshly ground pepper

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