What You'll Need:
1 quart very strong brewed tea (we used Lipton)
1 cup sugar
1/2 cup kosher salt
1 lemon, zested and quartered
1 quart ice water
8 chicken legs and thighs (bone-in and skin-on)
4 cups all-purpose flour, divided
2 cups masa harina (corn meal flour)
2 tablespoons Old Bay seasoning
1 tablespoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
1/2 cup buttermilk
Vegetable oil for frying
What To Do:
In a large saucepan over medium-high heat, combine the tea, sugar, 1/2 cup kosher salt, lemon quarters, and zest. Simmer mixture about 5 minutes, or until salt and sugar dissolve. Remove from heat, add the ice water, allow marinade to cool, then add chicken. Refrigerate overnight or up to 48 hours, then drain chicken and pat dry.
In a large bowl, combine 2 cups of the flour with the masa harina, Old Bay seasoning, chili powder, 1 teaspoon kosher salt, and pepper. In another large bowl, beat eggs with buttermilk. Place remaining flour in third bowl.
Roll chicken in plain flour, then buttermilk mixture, then seasoned flour mixture. Arrange chicken pieces in a single layer on a plate or baking sheet. Set aside at room temperature 30 minutes.
Fill a large pot halfway with oil and heat to 300 degrees F. Working in batches, add chicken and cook 22 to 24 minutes, or until golden and juices run clear. Drain chicken on wire rack and let rest at least 10 minutes. Serve immediately or at room temperature.
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