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1
Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete 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 2 cups of the flour and the corn flour, crab boil, chili powder, salt, and pepper in a large bowl.
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6
Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk.
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7
Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order.
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8
Coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, 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 in a heavy pot at a depth of at least 3 inches.
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11
Heat oil to 300 degrees F. Fry chicken, submerged in oil, for 15 minutes, or until an instant-read thermometer registers 170 degrees F for dark meat, 160 degrees F for white meat.
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12
Drain on a rack.
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13
Cool to room temperature, and then place in refrigerator for at least 4 and no more than 24 hours.
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14
Serve cool from a picnic basket or cold, straight from the refrigerator.
