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1
In a large saucepan, combine the water with the tea bags, salt, sugar and 2 tablespoons of the Creole spice mix.
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2
Bring just to a boil, stirring to dissolve the salt and sugar; let steep for 10 minutes.
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3
Discard the tea bags and let the brine cool completely.
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4
Submerge the chicken in the brine, cover and refrigerate for at least 6 hours.
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5
In a large bowl, whisk the buttermilk with the hot sauce, eggs and 2 tablespoons of the Creole spice mix.
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6
Drain the chicken, discarding the brine.
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7
Add the chicken to the buttermilk mixture, turning to coat completely.
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8
Cover and refrigerate for at least 6 hours or overnight.
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9
Preheat the oven to 250.
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10
Line a large rimmed baking sheet with wax paper.
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11
In a large bowl, whisk the flour with the cornmeal, cornstarch and remaining 1/2 cup of Creole spice mix.
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12
Remove the chicken from the buttermilk, letting the excess drip back into the bowl.
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13
Dredge the chicken in the flour mixture, then transfer to the prepared baking sheet.
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14
In a large, heavy saucepan, heat 1 1/2 inches of lard to 350.
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15
Set a rack over a rimmed baking sheet.
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16
Add half of the coated chicken to the lard and fry at 300, turning occasionally, until golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 155, 15 to 18 minutes.
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17
Transfer the fried chicken to the rack and keep warm in the oven while you fry the second batch.
