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1
To make the brine: Zest, then quarter the lemon.
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2
Put the lemon zest and quarters in a saucepan.
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3
Add the tea, sugar, and salt.
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4
Simmer the mixture over medium-high heat until the salt and sugar dissolve.
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5
Add 1 quart of ice water and the chicken.
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6
Brine the chicken in the refrigerator for 48 hours.
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7
Drain the chicken and blot dry.
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8
Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl.
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9
In another bowl, beat the 8 eggs with the buttermilk.
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10
Put the remaining 2 cups of flour in a third bowl.
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11
Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture.
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12
Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet.
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13
Set aside at room temperature for 30 minutes.
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14
Fill a large deep pan with enough oil to completely submerge the chicken.
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15
Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes.
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16
Drain the chicken on a rack then serve.
