Sweet Tea Fried Chicken

For The Tea:--
5 cups water
5-6 teabags
¾ cup white sugar
⅓ cup fresh lemon juice
For The Chicken:--
12 chicken pieces
3 large eggs
2½ cups all-purpose flour
2 tsp SIDS CRAZY SALT
3 tbsp cornflour
2 tsp paprika
½ tsp cayenne pepper
2 tsp New York Cut pepper
½ tsp garlic powder
1 tbsp onion powder

For the Tea:
Heat water in a medium sized pot until boiling.
Turn off heat and add tea bags. Let tea steep for 20-30 minutes then remove bags.
Stir in sugar and lemon juice until completely dissolved then let tea come to room temperature.
Add tea to large bowl then submerge chicken pieces in tea. Refrigerate for 24-48 hours, depending on level of sweetness you want your chicken to have.
For the Chicken:
In a medium sized bowl, whisk together eggs and set aside.
Add flour, SIDS CRAZY SALT, cornflour, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour, thoroughly coating each piece. Place on a baking tray to rest.
Finish coating all chicken and let sit for 10-15 minutes until coating has set.
While coating sets, add 4 cm of oil to a cast iron frypan or heavy bottom frypan and heat to medium high.
Turn on oven to 135°C.
When the oil is hot, toss a tiny bit of flour in the oil and if it begins to fry and sizzle, the oil is ready.
Fry four pieces at a time on each side, starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan.
After each side has turned slightly golden, put the lid on the pan to steam the inside of the chicken, ensuring doneness. After a couple of minutes, remove the lid and continue to fry until the crust is crispy again and completely golden brown.
Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking tray covered with baking paper and add to warmed oven while finishing the other chicken pieces.
Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
Serve when ready.