Josh Galliano’s fried chicken

• CREOLE SPICE MIX, COURTESY OF JOSH GALLIANO/FOOD & WINE
• 1/2 cup paprika
• 1/4 cup plus 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons cayenne
• 1 1/2 teaspoons sugar
• 1/2 teaspoon crushed red pepper

Fried Chicken recipe

• 4-6 large chicken breasts, halved lengthwise
• 6 c water
• 10 bags black tea (English Breakfast)
• 1/4 c salt
• 2 T sugar
• 2 12-oz bottles Louisiana hot sauce (Crystal)

Tabasco

• 2 c buttermilk
• 4 sprigs thyme
• 2 eggs
• 2 c AP flour
• 2 c cornmeal
• 1/4 c cornstarch

canola oil

Sweet Tea Brine

1. Add water, sugar, salt, thyme, 1 bottle of Louisiana hot sauce, a few Tabasco drops, and 2 tablespoons of creole spice mix to a pot. Stir and bring to a boil. Once boiling, turn off stove, add tea bags and let sit for 10 minutes. Remove tea bags and let cool (unless you enjoy half poached chicken strips).
2. Once cool, add the chicken and put in the fridge for 2-4 hours.
3. Buttermilk Soak
4. Add the buttermilk, second bottle of Louisiana hot sauce, eggs, and 3 tablespoons of creole spice mix to a bowl. Mix together. Add chicken, then set in fridge. Allow to sit for 4 hours or overnight.
5. Breading
6. Preheat the oven to 170F. Begin heating 1.5 inches of oil in a deep pot to 350F.
7. Mix flour, cornmeal, cornstarch, and remaining creole spice mix (about 1/2 a cup) well in a baking pan or plate. Remove the chicken strips from the buttermilk and shake off the excess liquid, then dredge in the breading mix.
8. Once the oil has reached 350F, put in chicken, being careful not to overcrowd the pot. The temperature will drop—keep it close to 300F. Cook the 3-4 minutes, then flip and cook for another 3-4. Remove and place on a baking rack so they can drain. If not eating immediately, place the rack in the oven.