Begin by brewing a strong batch of sweet tea, allowing it to cool completely. In a large bowl or container, combine the cooled sweet tea with kosher salt and brown sugar, stirring until dissolved. Submerge your chicken in the brine, ensuring it's completely covered, and refrigerate for up to 15 hours.

After brining, remove the chicken and rinse it under cold water to eliminate excess salt. Pat each piece dry with paper towels for a crispy exterior.

Set up a dredging station with a large plate filled with seasoned flour. Coat each piece of chicken thoroughly in the flour, shaking off any excess.

In a deep fryer or heavy skillet, heat oil to about 350°F. Carefully add the chicken pieces in batches, frying each batch for 10-15 minutes until golden brown and cooked through.

Once fried, transfer the chicken to a wire rack to rest for a few minutes before serving.