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1
To brine the chicken: Two days before serving the chicken, combine the tea, lemon zest, sugar, and salt in a saucepan and simmer for 2 to 3 minutes, until the salt and sugar are dissolved. Remove from heat, add the ice water and cool completely. Submerge the chicken pieces in the liquid, cover, and refrigerate for 48 hours.
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2
At least 1 hour before serving, remove the chicken from the brine and drain in a strainer for 10 minutes.
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3
To make the coating: Place 3 cups of the flour in a large bowl. Whisk together the buttermilk and eggs in a second bowl. Whisk together the remaining flour, the cornmeal, Old Bay, chili powder, salt, and pepper in a third bowl. Set two wire racks over two separate rimmed baking sheets.
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4
Pat the chicken dry with paper towels. Coat each piece lightly the plain flour and shake off the excess. Dip in the buttermilk and egg batter, and finally roll the chicken in the cornmeal mixture. Transfer the pieces to a rack and let sit 20 to 30 minutes before frying.
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5
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 or a deep-frying thermometer registers 365u00b0F. Working in batches, fry the chicken pieces, adjusting the heat as necessary to maintain the oil temperature. Cook for 8 minutes, flip, and cook for 7 minutes more. The chicken should be golden brown. The juices should run clear when the thickest part is pierced, and an instant-read thermometer should register 165u00b0F.
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6
Transfer the pieces to the clean wire rack; blot them with paper towels. Cool for a few minutes or cover lightly and place in the refrigerator overnight before serving.
