Chicken Breast [homemade]

I seasoned the chicken breast using Italian dressing as a binder & steak seasoning I make consisting of salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, sumac, & arbol pepper. I cooked the chicken with a blend of lump charcoal & mesquite wood using my ooni pizza oven at around 600-700F. I preheated the cast iron in the wood oven for 6 minutes then added beef tallow and the chicken. The chicken was flipped at the 8 & 16 minute mark; at around 20 minutes butter was added to the chicken & it was basted every minute until fully cooked. The butter basting process took 3 minutes in my case (don’t forget about residual cooking in the hot cast iron pan). The chicken was served with roasted potatoes & sausage gravy. This one is a family favorite & I can’t recommend it enough.