Sweet Tea-Brined Fried Chicken

This incredibly crusty fried chicken is the perfect solution to your next summer picnic outing. 1 quart brewed tea, such as Lipton or

Luzianne, double strength 1 lemon, quartered

1 cup sugar

1⁄2 cup kosher salt

1 quart ice water

8 chicken leg quarters, cut into

thighs and drumsticks

3 cups all-purpose flour, divided use 2 cups masa harina

2 tablespoons Old Bay seasoning 1 tablespoon chili powder

Salt and pepper

8 eggs

1 cup buttermilk

Peanut oil Chile-infused honey, such as

Firecracker Hot Honey (optional) Fresh thyme leaves (optional) Instructions: Combine tea, lemon, sugar and salt and simmer for 5 minutes or until salt and sugar are completely dissolved. Pour in ice water and cool brine completely. Submerge thighs and drumsticks in brine for 48 hours. Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour, masa harina, Old Bay, chili powder, salt and pepper in a large bowl. Place the remaining 1 cup of flour in a medium bowl. In a third bowl, beat the 8 eggs with the buttermilk. Line up containers of plain flour, egg-buttermilk mixture and flour-masa harina mix in that order. Bread the chicken in the flour, then dip to coat in the egg and then coat in the flour-masa harina mix, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for 30 minutes before frying. Pour the oil into a heavy pot to a depth of at least 3 inches. Heat oil to 300 degrees. Fry chicken, submerged in oil, for 15 minutes or until an instant-read thermometer registers 170 degrees. Drain on a rack. Cool to room temperature and then place in refrigerator for at least 4 hours and no more than 24. Serve cool from a picnic basket or cold, straight from the fridge. Drizzle with spicy honey — you can make your own by stirring a little Sriracha sauce into a few tablespoons of honey — and sprinkle on fresh thyme leaves if desired. Makes 16 servings Per serving: 357 calories, 19 g fat (4 g saturated fat), 122 mg cholesterol, 309 mg sodium, 23 g carbohydrates, 2 g dietary fiber, 4 g sugar, 18 g protein From John Fleer via The Splendid Table