INGREDIENTS
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
SPICE MIX:
1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
STEPS
1
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
2
Combine spice mix with flour, brown sugar and salt.
3
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
4
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
5
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
6
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.