Chicken Fingers

This a  lengthy.one many steps enjoy
Serves: 4-6 | Total: 6+ hours
Ingredients
Creole Spice Mix, (any)
4-6 large chicken breasts (cut in half lengthwise)
6 cups water
10 bags black tea (English BReakfast)
1/4 cup salt
2 tanlespoon
2 12 oz Bottles LA Hot Sauce (Crystal)
Tabasco (a dash)
2 cups buttermilk
4 sprigs thyme
2 eggs
2 cups all purpose flour
2 cup cornmeal
1/4 cup cornstarch
Canola oil

Directions Sweet Tea Brine 
Add water, sugar, salt, thyme, 1 bottle of Louisiana hot sauce, a few Tabasco drops, with 2 tablespoons of creole spice mix to a pot. Stir and bring to a boil Then turn off stove add tea bags let sit for 10 minutes. Remove tea bags and let cool  add the chicken place in the fridge for 2-4 hours.
Buttermilk Soak
Add to the buttermilk second bottle of Louisiana hot sauce, eggs, and 3 tablespoons of creole spice mix to a bowl. Mix together add chicken set in fridge. Allow to sit for 4 hours or overnight.
Breading
Preheat the oven to 170F. Star heating 1.5 inches of oil in a deep pot to 350F.
Mix flour, cornmeal, cornstarch, and remaining creole spice (about 1/2 a cup) mix well in a baking pan or plate. Take the chicken strips from the buttermilk

  shaking off the excess liquid, then dredge in the breading mix.
Once the oil has reached 350F, put in chicken, being careful not to overcrowd the pot for 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.