Sweet Tea Fried Chicken

Ingredients

• 6 cups water
• 8 bags black tea
• 1 cup white sugar
• 1/4 cup kosher salt
• 5 chicken legs, skin on
• 5 chicken thighs, bone-in and skin on
• 2 cups buttermilk
• 1 tablespoon hot sauce, optional but recommended
• 3 cups all-purpose flour
• 1 cup cornmeal
• 2 tablespoons cornstarch
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 3 cups vegetable oil
• Flaky sea salt, such as Maldon

Directions

1. Prepare the tea brine: Add the water to a large stockpot and bring it to a boil. As soon as it boils, take the pot off the heat, add the tea bags, cover the pot, and let them steep for 20 minutes.
2. Press the tea bags lightly to get out as much tea as you can, then take them out. Add the sugar and salt, stirring until both are fully dissolved. Let the brine sit uncovered for an hour, or until it has cooled to room temperature.
3. Brine the chicken: Set a gallon freezer-style resealable bag inside a large bowl and spread the top open. Pour the room temperature tea brine carefully into the bag, keeping hold of the sides so it does not slosh over, or use a large bowl instead.
4. Add the chicken to the bag, seal it, and press out as much air as you can while you close it. Chill overnight, with a minimum 8 hours, or up to 24 hours.
5. Heat the oven to 400 degrees F. Set a wire rack on top of a rimmed baking sheet.
6. Bread the chicken: In a medium bowl, stir together the buttermilk and hot sauce, if you are using it. In a separate large bowl, whisk the flour, cornmeal, cornstarch, garlic powder, onion powder, black pepper, salt, cayenne pepper, and paprika.
7. Take one piece of chicken out of the brine and dip it into the buttermilk, turning it so it is coated all over. Transfer it to the flour mixture and turn it again until every side is covered. Set it on a rimmed baking sheet, then do the same with the rest of the chicken. Throw away the brine when you are finished.
8. Heat the oil: Add the oil to an 11-inch cast iron skillet, straight sided sauté pan, or Dutch oven. Bring the oil to 375 degrees F.
9. If you are working without a thermometer, test the oil with a 1-inch cube of bread. It should turn brown in about 60 seconds. If it colors more quickly, the oil is too hot; if it takes longer than a minute, the oil needs more heat.
10. Fry the chicken legs: When the oil is ready, use tongs to lower the chicken legs into the pan one at a time. Let part of each piece touch the oil before you release it, which helps cut down on splattering. Do not drop the chicken into the oil, because hot oil can splash and burn you.
11. Cook the chicken on one side for 4 to 5 minutes, until the underside is golden brown. Turn the pieces with tongs and fry the second side for another 4 to 5 minutes. Transfer the legs to the baking sheet fitted with the wire rack.
12. Fry the chicken thighs: Follow the same method with the thighs, frying them for 5 to 6 minutes on each side. Add the thighs to the baking sheet with the legs.
13. Finish baking: Put the whole sheet pan of chicken in the oven. Bake for 15 to 18 minutes more, until a thermometer pushed into the thickest part of the thighs registers 165 degrees F. If you do not have a thermometer, cut into a thigh with a sharp knife; the juices should be clear, not red.
14. Serve: Transfer the chicken to a serving platter and scatter flaky sea salt over the top. Serve immediately.
15. Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days; it is good cold. To reheat it, let the chicken come back to room temperature, about 30 minutes on your counter, while the oven heats to 400 degrees F. Arrange the chicken on a wire rack set over a rimmed baking sheet and warm it for about 8 to 12 minutes.