Begin by adding about two inches of the hottest water from your tap to a gallon sized tea pitcher.

Next, add the sugar and kosher salt and stir until dissolved.

Next, fill the pitcher the remainder of the way with cold water and add the tea bags, thyme, and pepper.

Allow to steep 20 minutes.

Remove the tea bags and stir the brine mixture to ensure everything is combined.

Make sure the brine mixture is completely cool. Add ice if needed to cool.

Place the chicken pieces into a large mixing bowl and cover with the sweet tea brine mixture.

Cover the bowl with plastic wrap and refrigerate overnight.

Remove the chicken pieces from the brine and dry using paper towels and set on a baking sheet.

Next, prepare the seasoned flour mixture by combining all of the ingredients in a mixing bowl.

Next, in another mixing bowl prepare the wet mixture by whisking together all of the ingredients.

Dredge each chicken piece by adding it to the seasoned flour mixture, cover, then shake off excess and then place into the wet mixture and finally back into the seasoned flour mixture to coat.

Place the dredged chicken pieces back on the sheet pan and repeat until all pieces are dredged and ready for frying.

Allow the dredged chicken pieces to sit for 20-30 minutes to come to room temperature for frying.

Add cooking oil to a cast iron skillet and heat for frying. The oil temperature should be 350-375°F for frying.

Start by frying the dark meat pieces since they take longer to cook. Add enough chicken pieces to the skillet without over crowding and cook in batches.

Turn the chicken every 3-5 minutes until golden brown and juices run clear.

It will take about 10-15 minutes for each batch of chicken depending on the size of the pieces.

Removed the done chicken pieces from the oil and set upon a paper towel lined baking rack to remove excess oil.

Let the fried chicken rest 10 to 15 minutes before serving.