Tory McPhail, executive chef of Commander's Palace, cooks up chicken Nawlin's style.
For Fried Chicken:
Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours.
Remove chicken from brine and pat the skin dry. Combine 1 cup flour, 1 teaspoon salt and 1/2 teaspoon black pepper and coat the chicken with the mixture. Place coated chicken on a sheet pan in a single layer and allow to sit in the refrigerator for at least 2 hours (this will help pull excess water from the chicken and create a crispier skin).
Season 2 cups of flour with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon Creole seasoning. Toss the chicken in the new flour mixture to coat liberally and shake off excess flour. Fry chicken at 350 degrees F for 12-14 minutes. Strain and season with more salt and pepper to taste.
For the Crab Boiled Vegetables:
Combine first 11 ingredients through bay leaves in a pot of water and marinate overnight in refrigerator.
Place pot on stove and bring to a boil over high heat. Then lower heat and simmer for 25-30 minutes or until potatoes are tender.
Strain vegetables and discard liquid. Place strained vegetables in a bowl and toss with 1/4 cup of lemon olive oil and 1 bunch of roughly chopped flat leaf parsley. Season with salt and pepper to taste.
Place vegetables on a large serving platter and arrange the fried chicken over the top.