Make a fabulous Fried Chicken that will blow everyone away. Great for anytime of the year.
1 quart very strong tea (about 4 oz loose tea brewed to directions in 1 quart of water. Try Monk's Blend by Teaporia)
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs (can substitute 2 whole chickens)
1 quart ice water
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 cup buttermilk
Vegetable oil, for frying (can substitute with other oil such as peanut if preferred)
Prep and cooking directions
Zest lemon fully. Quarter lemon and put the lemon zest and quarters in a saucepan. Add tea, sugar, and salt set aside for brine. Simmer mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 12-24 hours. Drain the chicken and blot dry.
Combine 2 cups flour, masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl. Place side by side starting with 1st flour, buttermilk mixture, and remaining flour mixture.
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.
Fill a large deep pan with enough oil to completely submerge the chicken. Heat 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. Drain the chicken on a rack.
Teaporia by Tea Time with Liv