Sweet Tea-Brined Fried Chicken on a "Biscone

Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add 1 cup sugar; stir until dissolved. Add the lemons and 1/3 cup kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours. Cook's Note: Make sure the brine is good and cold before adding the 6 chicken breasts. Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 °. Put 1 cup flour into a shallow bowl. Add the cornstarch, 1/2 teaspoon black pepper, if using, add House Seasoning to another dish, and buttermilk for dredging and the hot sauce to a third dish. Dredge the chicken in the flour, then the cornstarch and lastly the buttermilk. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve. In a small bowl add the egg and stir, then add the milk and salt and mix well to combine.