For The Chicken

• 1 quart (4 cups) double-strength brewed tea
• Zest of 1 lemon
• 1 cup of sugar
• ½ cup kosher salt
• 8 chicken leg quarters

For the Coating

• 5 cups all-purpose flour
• 2 cups finely ground cornmeal
• 2 tablespoons old bay seasoning
• 1 tablespoon chili powder
• 1 tablespoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 2 cups buttermilk
• 2 large eggs
• 6 cups vegetable oil, for frying

Directions

1. To make the chicken, in a large saucepan combine the tea, lemon zest, sugar and salt.
   Simmer over medium heat for 2 to 3 minutes, until the salt and sugar are dissolved.
   Remove from the heat and pour in 4 cups of ice water. Cool completely.

2. Pour the cooled liquid into a large bowl, add the chicken, cover and refrigerate for 48
   hours. Remove the chicken from the brine and let sit in a strainer for 10 minutes.

3. In the meantime, make the coating. In a large bowl, combine 2 cups of the flower, the cornmeal, Old Bay, chili powder, salt and pepper. In a second bowl, place the remaining 3 cups of flour. In a third bowl, whisk together the buttermilk and eggs. Dredge each piece of chicken in the flour, then dip in the buttermilk mixture and finally dredge in the cornmeal and flour mixture. Transfer the pieces to a rack and let sit for 20 to 30 minutes before frying.

4. Pour the oil into a large cast-iron skillet and heat over high heat until a pinch of flour sprinkled into the oil immediately bubbles (but doesn’t spit) and slowly begins to brown, or a deep-fry thermometer registers 325°F. Working in batches, place the chicken pieces in the skillet, being careful to not overcrowd the skillet. Fry, monitoring the thermometer (if you’re using one) and adjusting the heat as necessary to maintain proper temperature of the oil; if you’re not using a thermometer, look for a vigorous bubbling around each piece. Cook each batch for about 15 minutes, turning once, until the skin is crispy and golden brown all over and the juices run clear when the thickest part of each piece is poked with the tip of a paring knife. (An instant-read thermometer inserted into the thickest part of each piece should register 170°F.)

5. Transfer the chicken pieces to a wire rack to drain; blot them with paper towels. Continue the process until all the chicken is cooked. Cool for a few minutes before serving.