1. Whisk together flour, Old Bay Seasoning, salt and pepper in a medium bowl or 13×9 baking dish. Set aside.
2. In a medium bowl, beat the eggs. Add buttermilk and stir well to combine.
3. Fill a cast iron skillet 3/4 inch full with oil and heat over medium high heat to 325 degrees F, using a deep-fry thermometer.
4. Dip the chicken (one piece at a time) into the buttermilk and egg mixture, coating evenly. Dredge the chicken in the flour mixture, coating evenly. Shake to remove any excess of the flour mixture.
5. Using tongs, carefully place chicken in the heated oil, skin side down. Oil temperature will decrease when chicken is added. Adjust burner temperature to maintain the oil between 300 and 325 degrees F while frying.
6. Fry for approximately 6 to 10 minutes on each side (depending upon size) until deep golden brown and crispy. Internal temperature should be 180 degrees F using an instant-read thermometer.
7. Cook in batches and place on a wire rack over a rimmed baking sheet to drain.

For the tea:

1. Pour 4 cups boiling water over 2 tea bags in heat-proof pitcher.
2. Brew 3 to 5 minutes; remove tea bags.
3. Sweeten to taste. Stir in 6 cups ice cubes until melted. Keep covered in the refrigerator.