Sweet Tea Chicken

Directions

1. 1
   Combine tea, lemon, sugar and salt and simmer for 5 minutes or until salt and sugar are completely dissolved.
2. 2
   Pour in ice water and cool brine completely.
3. 3
   Submerge thighs and drumsticks in brine for 48 hours.
4. 4
   Remove to a wire rack and allow chicken to drain.
5. 5
   Combine the 2 cups flour, cornflour, Old Bay, chili powder, salt, and pepper in a large bowl.
6. 6
   In a medium bowl have the 1 cup flour, and in a third bowl beat the 8 eggs with the buttermilk.
7. 7
   Line up containers of flour, egg-buttermilk mixture, and flour-cornflour mix in that order.
8. 8
   Bread the chicken in the flour, then the egg, and then the flour-cornflour mix, applying pressure to ensure even adherence.
9. 9
   Let the chicken sit in the refrigerator for 1/2 hour before frying.
10. 10
    Pour oil into a heavy pot to a depth of at least 3 inches.
11. 11
    Heat oil to 300F
12. 12
    Fry chicken, submerged in oil, for 15 minutes or until an instant-read thermometer registers 170F for dark meat, 160F for white meat.
13. 13
    Drain on a rack.
14. 14
    Cool to room temperature, and then place in refrigerator for at least 4 hours and no more than 24.
15. 15
    Serve cool from a picnic basket or cold, straight from the fridge.