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